Chicken and Sweet Potato Peanut Butter Curry

• 1 tablespoon vegetable oil
• 1 yellow onion, finely diced
• 4 garlic cloves, finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 tablespoon curry powder
• ½ to 1 teaspoon crushed red pepper
• 1 ½ pounds sweet potato (about 2 medium), peeled and cut into 1-inch chunks
• 1 cup vegetable stock or water (see Tip)
• ½ cup smooth peanut butter, stirred well
• 1 (13-ounce) can coconut milk, shaken well
• replace tofu with chicken thighs cut in to 1 inch pieces and cooked
• 1 (14- to 16-ounce) package extra-firm tofu, drained and cut into 1-inch pieces
• 1 cup/5 ounces frozen peas, unthawed
• 4 teaspoons soy sauce or tamari

Salt and pepper

Cooked rice, to serve

Handful of cilantro leaves

Handful of toasted peanuts, roughly chopped

• 1 lime, cut into 4 wedges

1. Heat a large Dutch oven or heavy pot on medium-high. Add the oil and onion and cook until softened, 2 minutes. Add the garlic, ginger, curry powder and crushed red pepper, and stir until fragrant, 1 minute.
2. Add the sweet potatoes and stock. Cover, reduce heat to medium-low and cook for 10 minutes.
3. Add the peanut butter and coconut milk and stir until the peanut butter is melted and well combined.
4. Increase heat to medium-high and add the tofu, peas and soy sauce, and cook until warmed through and the sauce is thick, 3 to 5 minutes. Taste and season with salt and pepper.
5. Serve over rice. Top with cilantro leaves and chopped peanuts, with lime wedges on the side.