Method

Start by prepping the mushrooms by coating them in yoghurt, spices and salt and mix together, then leave to marinade whilst you make the curry.

Slice the sweet potato into bite size cubes, then pop in a plastic container and hat in the microwave for around 5 minutes until softened.

Drizzle a tbsp of oil into a large pan on a low heat, add in the bay leaves, peppercorns and coriander seeds and heat for 1-2 minutes. 

Finely chop the shallots, garlic, ginger and chilli then add to the pan with the spices and continue to fry on a low heat for a further 5-6 minutes.  

Add in the softened sweet potato, ManiLife Almond Butter (crunchy) and the marinated mushroom mix, loosen with 80ml of water and leave to simmer on a medium heat.

Add in the remaining 60g coconut yoghurt and loosen with a little more water for a thinner texture, or keep it thick and creamy.

Once the mushrooms have cooked through, taste test adding a good pinch of salt and garnish with fresh coriander.