To a food processor or a blender, add the peanut butter paste ingredients and process.
It should look similar to this.
Add oil to a pan and heat medium high until a sliced onion begins to sizzle. Add the mustard seeds/powder and chopped onion to the pan. Saute´ for 3 minutes or until caramelized (light browning).
Add curry powder, garlic, cayenne pepper, salt, and the tomato paste.
Remember those already roasted sweet taters’ you set aside? Yeah well grab em’ and add those tasty taters into the mix!
Add the coconut milk and roasted tomatoes. Simmer on medium low heat for 10-15 minutes or until curry has started to lightly bubble and has thicken up.
Remove from heat and let it cool for a few minutes. “Look at that bright color!”
Serve with a flatbread or maybe some of your favorite rice.