Sweet Potato and Peanut Curry

For a quick family dinner, prepare this wonderful, cost-effective vegan curry. It is under 400 calories and two of your recommended daily servings of spinach and sweet potato. Let’s explore…

Ingredients

  • 1 tbsp Naturaa coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, grated
  • thumb-sized piece of ginger, grated
  • 3 tbsp Thai red curry paste
  • 1 tbsp smooth peanut butter
  • 500g sweet potato, peeled and cut into chunks
  • 400ml coconut milk
  • 200g spinach
  • 1 lime, juiced

Preparation

  • Step 1

    Melt 1 tbsp Naturaa coconut oil in a saucepan over medium heat and soften 1 chopped onion for 5 mins.
  • Step 2

    Add 2 grated garlic cloves and a thumb-sized piece of ginger, and cook for 1 min until fragrant.
  • Step 3

    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 4

    Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  • Step 5

    Stir through 200g spinach and the juice of 1 lime, and season well.
  • Step 6

    Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Quote

“Part of the secret of success is to eat what you like and let the food fight it out inside.”

– Mark Twain

 

Share this Recipe on:

Related Posts

Featured Products

Subscribe to our Newsletter

We publish more tasty & spicy recipes of our Oil-based products. Stay in touch! We will keep you updated.

No posts found!

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *