I love anything with sweet potatoes and my kids love anything with peanut butter, so this dish is what we call a win-win. Their bowls are definitely more rice-heavy than mine, but I’m okay with that. It’s all about balance.
2sweet potatoespeeled and diced (about 3 cups or 400 g)
1can (15 ounces, or 425 g) diced tomatoes
1cup(235 ml) low-sodium vegetable broth
¼cup(65 g) smooth natural peanut butter
½cup(120 ml) lite coconut milk
2tablespoons(2 g) chopped cilantro
Juice of 1 lime
3cups(474 g) cooked jasmine rice or rice of your choice
¼cup(36 g) chopped peanutsfor garnish
Heat the coconut oil in pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.