Nutty Sweet Potato Curry

asian dinner easy vegan Jun 07, 2021

This is serious decadence in a bowl. Easy, cheap, filling, and flipping delicious!! What more could you want.

Serves 4

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 

  1. Saute the onion, garlic and ginger in the olive oil along with a good pinch of salt until the onion has softened.
  2. Stir in the Thai red curry paste, peanut butter and sweet potato, then add the coconut milk and 200ml water.
  3. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  4. Stir through the spinach and the lime juice, and season well. 
  5. Serve with brown rice.