A mild heat with delicious nutty undertones and loads of flavour characterise this easy vegetarian curry.
Serves 4
Prep Time: 15 minutes
Cook Time:45 minutes
Ingredients
1 Tbsp coconut oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2-3cm piece of ginger, grated
3 Tbsp Thai red curry paste
1 Tbsp crunchy peanut butter
500g sweet potato, peeled and cut into generous cubes
400ml can of light coconut milk
200g bag of baby spinach
1 Tbsp lime juice
Brown rice - to serve
Method
Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for a few minutes until it starts to soften.
Next up, add the garlic and ginger and give it a stir until it becomes aromatic (just a minute or two).
Stir in the Thai red curry paste, peanut butter and then the sweet potato, giving it a good stir so that each piece is coated.
Add the coconut milk and 100ml of water and stir again.
Bring it to the boil, then simmer uncovered, for 20 minutes or so, until the sweet potato is soft enough to be pierced with a fork but doesn't fall apart.
Stir through the spinach and the lime juice and turn off the heat, leaving it for a few minutes so that the spinach wilts slightly.
Serve in a shallow bowl over rice.
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