1 tablespoon coconut oil

1 medium onion, finely minced

2table spoons finely minced ginger

4 cloves garlic, finely minced

2-3 tablespoons Thai red curry paste, depending on how spicy you like it

2 tablespoons soy sauce

1/4 ounce can coconut milk

1½ cups water or stock

¼ cup natural peanut butter

2 small sweet potatoes, peeled and diced

2 medium carrots, diced

1 red pepper, diced

2 cups chopped kale

Sea salt, to taste

Peanuts and cilantro to garnish Cook basmati rice to accompany Heat the coconut oil in a heavy bottomed sauce pan. Add the onion and cook until soft. Add the garlic and ginger and cook until fragrant. Add the curry paste and cook until the oil starts to separate out, about 2 minutes. Add the soy sauce, coconut milk, stock and peanut butter. Stir to incorporate and bring to a boil. Add the sweet potatoes and carrots. Reduce to a simmer and cook for about 15 minutes, or until the sweet potatoes are almost tender. Add the red pepper and kale. Cook 5 minutes until tender. Season with salt to taste. Serve over rice and garnish with peanuts and cilantro leaves.