Peanut& Sweet Potato Curry

Paste

1tsp fennel seeds
1/2 star anise
1tsp dried chilies
4 black peppercorns

2 heaped tsp peanut butter

1tsp salt
1/2 onion roughly chopped
1 tin full fat coconut milk

To Finish

1 large sweet potato chopped

1 white onion sliced

1tsp turmeric
1tbsp tomato puree

1tbsp brown sugar

1/2 bag spinach (washed)

Steps
1.Toast the spices and add to a blender along with the coconut milk, salt and peanut butter

2.Heat the oil until it sizzles, add the onion, sweet potato, turmeric and tomato puree, mix well and cook for a minute over a medium heat, then add the coconut milk mix and brown sugar. Stir, bring to the boil and then simmer gently for at least 15 minutes over a medium heat until the sweet potato is cooked. After 10 minutes stir in the spinach until it is wilted then leave for about 5 more minutes..  Taste and adjust the seasoning if needed.
3. Serve with a few chopped peanuts on top and a side of rice . If you like it hotter, thinly slice a chilli over the top when serving.

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