METHOD
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Melt coconut oil in a large frying pan or wok. Add in the onions and sauté over a medium heat until they are translucent
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Add garlic, ginger and red curry paste and cook for 5 minus until fragrant.
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Pour in tomatoes, water, coconut yoghurt, peanut butter and lime juice. Stir until well combined, then bring up to a simmer.
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Add in the sweet potato and keep at a gentle simmer for about 25 minutes until the sweet potato is tender. Stir every 5-10 minutes to make sure it doesn’t stick.
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Once sweet potato is tender, add in the kale and coriander and cook for a further 5 minutes. Serve over a bed of rice and top with a generous handful of chopped peanuts and fresh coriander.
