Ingredients

• 1-2 sweet potatoes – peeled and cubed
• 1-2 potatoes – peeled and cubed
• Wholegrain rice
• Glug of vegetable oil
• 1 onion – diced
• 1 red chilli – diced
• 4 cloves garlic – diced
• 1 tsp hot chilli powder
• 1 tbsp minced ginger
• 1 can coconut milk
• Juice of 1 lemon
• Big spoonful of peanut butter
• Handful of peanuts – slightly crushed
• 1 handful of coriander – chopped
• Yoghurt to serve
• Salt and pepper to taste

Method

1. Check if you have a peanut allergy
2. Add the potato and sweet potato to a saucepan and cover with water, bring to a simmer and cook for approximately 8 minutes or until you can push a knife through them. You can do this in advance if need be.
3. Bring another saucepan of water to the boil and add the rice , cooking according to packet instructions
4. In a frying pan, get some vegetable oil super hot and add in the onion, chilli and garlic, sauteeing until golden brown
5. Add in the chilli powder, ginger, coconut milk, lemon juice and peanut butter in then bring to a slow simmer
6. A few minutes before the rice is ready, throw in the potatoes, peanuts and coriander and get it simmering again
7. Serve with some yoghurt, peanuts and coriander over the top and rice on the side
8. Take photos and tag @vaguelyvegetarian on Instagram
9. Bask in social media glory