Sweet potato & peanut curry

• coconut oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  grated

• ginger↗thumb-sized piece

  thumb-sized piece, grated

• Thai red curry paste↗3 tbsp tbsp

  (check the label to make sure it’s vegetarian/ vegan)

• smooth peanut butter↗1 tbsp tbsp
• sweet potato↗500g/1lb 2oz g

  peeled and cut into chunks

• coconut milk↗400ml can ml
• spinach↗200g/7oz bag g
• lime↗1

  juiced

• cooked rice↗

  to serve (optional)

• dry roasted peanuts↗

  to serve (optional)

Step-by-step instructions

1. 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.

2. 2

   Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g/1lb 2oz sweet potato, peeled and cut into chunks, then add 400ml/14fl oz coconut milk and 200ml/7fl oz water.

3. 3

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

4. 4

   Stir through 200g/7oz 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.