Satay Sweet Potato Curry

INGREDIENTS:

This recipe makes 4 portion

  • 1 tbsp of coconut oil
  • 1 large red onion, chopped
  • 2 cloves of garlic, diced
  • a 2cm chunk of ginger, grated
  • 3 tbsp of vegetarians red Thai curry paste
  • 1 tbsp of smooth peanut butter
  • 500g of large diced sweet potato
  • 1 400ml can of coconut milk
  • 1 x 200g bag go baby spinach
  • 1 lime, juiced
  • Dry roasted peanuts to garnish

Serve with rice of your choice, I normally use brown

METHOD:

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