This dish is actually inspired by a date I had with a man from Senegal who said that he wanted to cook for me. Well, I wasn't going to turn down such an opportunity! At his home, he prepared a traditional African dish consisting of sweet potatoes and lamb in a spicy peanut sauce served on a warm bed of rice. It was so delicious that I was inspired to create a vegetarian version of my own because I've never cooked lamb in my life!
"...and, in case you're wondering, there was no second date but I sincerely appreciated the meal."
1 onion chopped
4 tbsp. olive oil
2 garlic cloves chopped
2 tsp grated root ginger
2 medium sized sweet potatoes cut into bite sized cubes
1.5 tbsp. curry paste (I use Thai Kitchen brand)
3 tbsp. tomato paste
1 1/2 - 2 cups vegetable broth
8 oz. button mushrooms, quartered
2 large handfuls spinach
1/4 cup smooth peanut butter
2 tbsp. coconut milk (optional)
1/4 cup fresh coriander, chopped salt and pepper
Heat the oil in a large pot, add the onion, garlic, ginger and fry for 5 minutes.
Add the curry paste to the onion mixture and cook, stirring for 1 minute.
Add the sweet potatoes, stir to coat with the onion mixture.
Mix the tomato paste and vegetable broth in the saucepan. Bring to a boil, cover and simmer for 15-20 minutes until the sweet potatoes are almost tender.
Add the mushrooms and spinach to the stew and cook for 5 minutes or until the vegetables are cooked through.
Add peanut butter. To take the edge off the curry you can add the coconut milk if desired.
Add coriander, season with salt and pepper to taste. Serve garnished with coriander sprigs.