Make this delicious vegan curry for an exotic yet easy to make family dinner. With sweet potato and spinach, it shows off two of your five-a-day, and it’s under 500 calories.
INGREDIENTS
- One onion, chopped
- 20g ginger, grated
- One tablespoon coconut oil
- One tablespoon smooth peanut butter
- 400ml can coconut milk
- 200g bag spinach
- 500g sweet potato, cut and peeled into chunks
- Three tablespoon Thai red curry paste (check the ingredients to ensure it’s vegan)
- One lime, juiced
- Dry roasted peanuts
- Cooked rice
- Two garlic cloves
METHOD
Step 1
Stir 1 tbsp coconut oil in a pan over high heat and soften one chopped onion for 5 mins. Add two grated garlic cloves and 20g ginger pieces, and cook for 2 min until fragrant.
Step 2
Melt in 3 tbsp Thai red curry paste, 500g sweet potato and 1 tbsp smooth peanut butter, cut and peeled into chunks, then add 200ml water and 400ml coconut milk.
Step 3
Bring to the boil, turn down the heat and sim the flame. Let it cook for 30-35 minutes or until the sweet potato is soft.
Step 4
Add 200g spinach and the juice of 1 lemon, and add spices to season well. Serve with cooked rice, and sprinkle over a few roasted peanuts.
