Sweet Potato and Peanut Red Curry
- tbsp coconut oil
- 1 chopped onion
- 2 grated garlic cloves
- Thumb-sized piece of ginger, grated
- 3 tbsp red curry paste
- 1 tbsp peanut butter
- 500g chopped sweet potato
- 400ml tin of coconut milk
- 200g spinach leaves
- 1 lime, juice only
- Rice, to serve
- Melt the coconut oil in a saucepan and cook the onion for 5 mins. Add the garlic and ginger, cook for 1 min, then stir in the curry paste, peanut butter and sweet potato. Add the coconut milk and half a can of water. Simmer for 30 mins, until the potato is tender.
- Stir through the spinach leaves and lime juice, season well, then serve with cooked rice.
45 mins
4 serving