Satay Coconut Curried Vegetables by Thermifyme

recipecommunity.com.au

Karen Finn

200 g sliced potatoes, or sweet potatoes, peeled or unpeeled...your choice

600 g mixed vegetables of choice, carrots, capsicum, beans, sliced. Cauliflower florets, snow peas etc.

1 onion, peeled and sliced

30 g olive oil

2 tomatoes, cut into ¼s

1 to 2 cloves garlic

handful of fresh coriander

1 tablespoon curry powder, to taste

1 tsp tumeric

1 heaped teaspoon Soft brown sugar

1 tsp ground cumin

1 tsp Cardamon, ground

1 tsp vegetable stock concentrate

1 x 400ml carton/can coconut milk

250 g water, left over from drained potatoes

100 g Peanut Butter

40 g Sweet chilli sauce

Salt and pepper, to taste

fresh coriander, to garnish (optional)

Directions at recipecommunity.com.au

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