Sweet potato & peanut curry

Cook this tasty, budget-friendly vegan curry for an easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day – under 400 calories!

Prep:15 mins

Cook:45 mins

Difficulty:Easy

Serves:4

Vegan Vegetarian

Ingredient List

3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)

1 tbsp smooth peanut butter

500g sweet potato, peeled and cut into chunks

400ml can coconut milk

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, grated

thumb-sized piece ginger, grated

200g bag spinach

1 lime, juiced

cooked rice, to serve (optional)

dry roasted peanuts, to serve (optional)

How to make Sweet potato & peanut curry

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

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