Vegetarian Peanut Coconut Curry Sauce

Ingredients
1 Jar Maffé simmer sauce
1 cup coconut milk
1-2 tbsp good quality Indian madras curry powder/paste
1 large sweet potato cut into 1 inch chunks
½ cup bell peppers (combination of red, yellow and green cut into strips)
½ cup frozen peas
½ cup frozen cauliflower
3 tablespoon canola oil
2-3 tsp soy sauce

Directions

1. In a large pan, heat 2 tablespoon of the oil until hot. Cook the sweet potato in a single layer until lightly browned on all sides, about 5-10 minutes. With a slotted spoon, remove the sweet potato to a bowl and set aside.

2. Add the remaining 1 tablespoons of oil. Sauté the bell peppers and curry powder for 4-5 minutes.

3. Add jar of Maffé simmer sauce, coconut milk, sweet potatoes, peas and cauliflower.

4. Stir together. Bring to a boil and immediately turn down to a simmer. Simmer covered for 15 minutes.

5. Check sweet potatoes for doneness with a toothpick and consistency of the sauce. Let it simmer uncovered for an additional 5 minutes if you prefer it thicker. Serve over couscous or Jasmine rice.