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.
- 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
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.
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.
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.
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.
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