Posted: 5 January 2021
1 small onion
300g sweet potatoes
2 garlic cloves
300g green beans
handful natural skinned peanuts (25g)
1 tablespoon rapeseed oil (15g)
1 teaspoon dried thyme
1 teaspoon sweet paprika
160g tin coconut milk
salt (optional) and freshly ground black pepper
Peel the onion, then cut in half and thinly slice. Peel the sweet potatoes and cut the flesh into dice. Peel and crush the garlic. Trim the green beans and cut into 1cm pieces.
Heat a wok or large frying pan over a medium to high heat. Dry roast the peanuts, tossing regularly until evenly coloured. Tip on to the chopping board and once they have cooled down, finely chop. Set aside.
Add the oil to the wok and swirl up the sides. Tip in the onion and stir-fry for 2-3 minutes. Add the garlic and stir-fry for another 30 seconds. Stir in the sweet potatoes and the sprinkle over the thyme and paprika. Cook for another minute.
Pour in the coconut milk with the water and bring to a simmer. Reduce the heat and simmer for 8-10 minutes until the sweet potatoes are almost tender.
Stir in the green beans and season lightly with salt, if using and pepper to taste. Continue to simmer for 2-3 minutes until the beans are tender but still holding their colour and the curry is piping hot.
Divide the curry among bowls and scatter over the chopped peanuts to serve.