sweet potato and peanut curry

ByEditorial Staff February 21, 2024February 21, 2024

Try this tasty, budget-friendly vegan curry for a quick and easy family dinner. With sweet potato and spinach, it will boast two of your five-a-day and it also has under 400 calories.

Prep: 15 mins
Cook: 45 mins
Easy
Serves: 4

Ingredients

1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece of 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 of coconut milk
200g bag spinach
1 lime, juiced
cooked rice, to serve (optional)
dry roasted peanuts, to serve (optional)

sweet potato and peanut curry Method

Step: 1 Put 1 tbsp of coconut oil in a saucepan and melt it over medium heat and soften 1 chopped onion for about 5 mins. Then add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for one min till fragrant.

Step: 2 Stir to mix in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter, and 500g sweet potato, skinned and cut into chunks, now add 400ml coconut milk and 200ml water.

Step: 3 Drive it to a boil, lessen the heat, and gently boil, uncovered, for around 25-30 mins or till the sweet potato becomes soft.

Step: 4 Now carefully stir through 200g spinach and the juice of 1 lime, then season well. You can serve it with cooked rice, and if you like some crunch, scatter over some dry roasted peanuts, and enjoy.