Gem Morson is a multi-award-winning recipe developer and author, teaching you how to sow, grow and cook your own food. She started The Mother Cooker five years ago and provides seasonal plant based and vegetarian recipes.


Serves: 2

Prep time: 10 mins

Cook time: 25-30 mins

Total time: 35-45 mins


  • 2 medium sized sweet potatoes, peeled and cubed

  • 1 brown onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 2 handfuls of kale, torn

  • 3 tbsp peanut butter

  • 3 tsp medium curry powder, 2 tsp garam masala, 1 tsp salt, 1 tsp chilli flakes

  • 1 400g tin chopped tomatoes

  • 1 400g coconut milk (full fat)

  • 125ml water

  • Juice of half a lime

  • 100g unseasoned peanuts, dry roasted (for topping)

  • Coriander (for topping)



  1. Chop and peel sweet potato, onion and garlic. Add to a large pan with 2 tbsp oil.

  2. Heat on medium for around three mins, then add spices. Mix to coat and cook until onion begins to soften.

  3. Add coconut milk, tomatoes and water. Bring to the boil and then simmer for 20 minutes or until potatoes are soft.

  4. Remove from the heat and stir in peanut butter, lime juice and kale immediately. The heat of the curry will wilt the kale just enough.

  5. Serve with dry toasted peanuts and coriander.

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