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Sweet potato & peanut curry

Ingredients

  1. Step 1 1 tbsp coconut oil
  2. Step 2 1 onion, chopped
  3. Step 3 2 garlic cloves, grated
  4. Step 4 thumb-sized piece ginger, grated
  5. Step 5 3 tbsp Thai red curry paste (check the label to make sure it's vegetarian/ vegan)
  6. Step 6 1 tbsp smooth peanut butter
  7. Step 7 500g sweet potato, peeled and cut into chunks
  8. Step 8 400ml can coconut milk
  9. Step 9 200g bag spinach
  10. Step 10 1 lime, juiced
  11. Step 11 cooked rice, to serve (optional)
  12. Step 12 dry roasted peanuts, to serve (optional)
Sweet potato & peanut curry
Calories: 387 Carbohydrate: 32 g Protein: 6 g Fat: 25 g
Cook time: 60 minutes Prep time: 15 minutes Total time: 75 minutes Servings: 4

TAGS

Dinner Main course 2 of 5-a-day Curry Elena Silcock Fibre Gluten free Satay spinach Sweet potato Vegan Vegan curry Vegetarian

Directions

  1. Step 1 Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
  2. Step 2 Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
  3. Step 3 Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  4. Step 4 Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.