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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
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Melt 1 tbsp Naturaa coconut oil in a saucepan over medium heat and soften 1 chopped onion for 5 mins.
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Add 2 grated garlic cloves and a thumb-sized piece of ginger, and cook for 1 min until fragrant.
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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.
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Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
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Stir through 200g spinach and the juice of 1 lime, and season well.
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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
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Featured Products
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- Select options This product has multiple variants. The options may be chosen on the product page
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- Select options This product has multiple variants. The options may be chosen on the product page
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