Sweet Potato & Peanut Curry

• 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)

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