Nutty Sweet Potato CurryJun 07, 2021
This is serious decadence in a bowl. Easy, cheap, filling, and flipping delicious!! What more could you want.
1 Tbsp olive oil
1 large red onion - finely chopped
3 cloves of garlic - finely chopped
Thumb sized piece of ginger - peeled & grated
3 tbsp Thai red curry paste
1 heaped tablespoon crunchy peanut butter
500g sweet potato - peeled & diced
400ml can coconut milk
250g baby spinach
Juice of half a lime
- Saute the onion, garlic and ginger in the olive oil along with a good pinch of salt until the onion has softened.
- Stir in the Thai red curry paste, peanut butter and sweet potato, then add the coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through the spinach and the lime juice, and season well.
- Serve with brown rice.