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Sweet Potato & Peanut Curry

Prep Time:

15 mins

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 1 tbsp coconut oil

  • 1 onion, chopped

  • 2 garlic cloves, grated

    humb-sized piece ginger, grated

  • 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)

  • 1 tbsp smooth peanut butter

  • 500g sweet potato, peeled and cut into chunks

  • 400ml can coconut milk

  • 200g bag spinach

  • 1 lime, juiced

  • cooked rice, to serve (optional)

  • dry roasted peanuts, to serve (optional)

Preparation

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.


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.


Step 3


Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.


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.




©goodFOOD

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