Peanut and sweet potato curry (sustainable) | The Vegan Society
This thick, rich, peanutty curry, inspired by the flavours from Thailand, uses a vegan shop-bought curry paste, which saves you a lot of time and effort searching for hard‑to‑source ingredients...
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Ingredients
- 2 tablespoons panang or red curry paste
- 200 g (7 oz) sweet potato or carrots, chopped
- 400 ml (14 fl oz) can of coconut milk
- 1 tablespoon soy sauce
- 2 x 400 g (13 oz) cans of butter beans, drained and rinsed
- 2 tablespoons peanut butter
- 2 tablespoons raw peanuts, finely chopped
- 1 red pepper, chopped
- 1 yellow or orange pepper, chopped
- 150 g (5 oz) green beans, halved
- juice of 1 lime
- pinch of sugar (optional)
- salt
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