1 - 2tablespoonscurry paste - I used Thai red curry paste
4small sweet potatoes* - peeled and sliced or diced
1can - 28oz./ 800 gram diced tomatoes or 3 large ripe tomatoes
1½cupswater or vegetable stock
7-10leaveskale - spinach, Swiss chard or collard green, chopped (remove the spine of the kale)
2cupsmushrooms - whole or sliced (if large, slice them)
1 - 2tablespoonfish sauce - optional
Handful cilantro - chopped
Warm about 3 tablespoons of olive oil in a medium-large pot. Add the onion and ginger and sauté for 2-3 minutes. Add the celery, scallions, sweet potatoes and curry paste, and stir. sauté for 3 minutes then add the tomatoes, water or stock and salt and bring into a boil. Lower the heat to simmer, cover the pot and cook for 20 minutes.
Add the kale , mushrooms, fish sauce and peanut butter and stir gently. Cook for 10 more minutes. Remove from the heat, taste and correct seasoning and sprinkle the cilantro over. Serve as is or with basmati rice.
* if you don't have sweet potatoes you can use carrots instead.