Peanut, Spinach and Sweet Potato Curry
Peanut, Spinach and Sweet Potato Curry



  • 1 chopped red onion
  • 4 chopped garlic cloves
  • 1 chopped red chilli
  • Thumb-sized piece of ginger, chopped
  • Olive oil
  • 1 tsp each cumin, coriander, garam masala and turmeric
  • 1⁄2 tsp cinnamon
  • 600g chopped sweet potato
  • 500ml veg stock
  • 1 tbsp crunchy peanut butter
  • 4 handfuls of baby leaf spinach
  • Fry the onion, chilli, garlic and ginger in a glug of oil for 10 mins to soften, and season well. Add the dry spices, fry for 3 mins more, then tip in the potatoes and enough veg stock to cover 2⁄3 of the pan contents. Simmer for 35 mins, until nicely thickened. When ready, stir in the peanut butter and wilt the spinach in the sauce, then serve with brown rice.
15 mins
4 serving

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