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Preheat oven to 425 degrees.
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In a medium sized bowl, mix together sweet potatoes, black pepper, salt, black pepper, chili powder and 2 T olive oil.
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Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
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Meanwhile, cook your rice (if serving over rice).
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In a Dutch oven or stock pot, over medium high heat, sauté the peppers, onions and carrots for 5 minutes with 1 T olive oil.
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Reduce heat to medium, add garlic and sauté for 1-2 more minutes.
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And then add curry paste, combine and cook for another minute.
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Add coconut milk, broth and roasted sweet potatoes, cover and simmer for 15 minutes.
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Remove cover and turn heat down to medium low, add spinach, peanuts and cilantro and simmer for 3-5 minutes.
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Portion onto bowls, over/alongside of rice, top with cilantro and peanuts, and serve with wedges of limes (optional).