Directions
- 1Chop the onion and carrot.
- 2Cut the sweet potatoes into bite-sized pieces.
- 3Halve the red pepper and dice it.
- 4Mince the garlic.
- 5Heat some oil in a pan.
- 6Add the chopped onion, carrot, red pepper, and garlic to the pan and stir.
- 7Add 1.5 teaspoons of curry powder, 1 teaspoon of turmeric, and 2 tablespoons of tomato puree to the pan, and stir.
- 8Add the sweet potatoes and stir.
- 9Add the tinned tomatoes and the liquid from the chickpeas to the pan.
- 10Add half a vegetable stock cube.
- 11Bring to a boil, then reduce heat to a simmer.
- 12Add 1 tablespoon of sweet paprika.
- 13Add the thick parts of the pak choi and stir.
- 14Add 3 tablespoons of peanut butter and stir until dissolved.
- 15Shred the leafy parts of the pak choi thinly into ribbons.
- 16Add the shredded pak choi and stir.
- 17Serve with rice.
Ingredients
- 3 sweet potatoes
- 2 carrots
- 1 red onion
- 0.5 red pepper
- 2 cloves garlic
- 1 pak choi
- 1 tin chickpeas
- 1 tin peeled plum tomatoes
- 1.5 teaspoon curry powder
- 1 teaspoon turmeric
- 2 tablespoons tomato puree
- 0.5 vegetable stock cube
- 1 tablespoon sweet paprika
- 3 tablespoons peanut butter
- 250 ml water
- 1 tablespoon oil
- 2 portions rice
Equipment
knifecutting boardbig potwooden spoon
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