The secret ingredient to this rich, colourful, moreish curry is the addition of peanut butter.The sauce becomes thicker and the potatoes become richer, bringing a savoury, authentic flavour which makes this midweek dinner just a little bit special.

Here I used sweet potato, but butternut squash or white potatoes would work really well too. I’ve even made this with tinned kidney beans when I didn’t have any fresh vegetables. For the ‘green’ part, I threw in some peas in the freezer, but fresh or frozen spinach, chard, greens, or peppers would be a great way to get another of your 5-a-day in!

Ingredients (serves 4):

1 onion, chopped

2 tbsp curry powder/ tandoori spice mix

2 tbsp peanut butter

1 tin coconut milk

1 tin chopped tomatoes

4 x sweet potatoes, diced (no need to peel)

Handful peas/ shredded greens/ spinach/ chard

Optional extras: salt and pepper, dash of lemon juice, coriander garnish, oregano, paprika, cayenne or chilli powder, turmeric powder (add at the same time as curry powder)

Method:

1. Chop the onion and fry until fragrant in a large, heavy bottomed pan, using either water or oil to prevent sticking
2. Add in the curry powder and fry for a few seconds, until fragrant
3. Quickly add in the chopped potato and cover in the onion and spice mix
4. Tip in the tomatoes, coconut milk, peanut butter, then refill one of the tins with water and add that to the pan too
5. Bring to the boil, then turn down to a simmer
6. Continue to simmer for at least 20 minutes, stirring occasionally, until the sauce thickens and the potatoes are tender
7. Add in the peas or greens for another 2 minutes, then turn off the heat.
8. Season and serve with rice- I used red here, because it’s high in fibre, but any works!