Caril de Amendoim

Instructions

1. 1 Heat oil in a large pot, sauté onion and garlic for five minutes until softened and lightly golden.
2. 2 Add curry powder and chili flakes, stir for one minute, then add tomatoes and cook until they break down.
3. 3 Add sweet potato cubes and enough water to cover, bring to a boil, and cook for fifteen minutes until tender.
4. 4 Stir in ground peanuts and coconut milk, mixing thoroughly until the sauce becomes smooth and creamy.
5. 5 Add chopped greens and simmer for five more minutes until they are wilted and tender in the peanut sauce.
6. 6 Serve hot over xima or rice, adjusting salt and heat to taste before bringing to the table.