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 and it’s under 400 calories
Prep:15 mins
Serves 4
1 tbsp coconut oil1 onion, chopped2 garlic cloves, gratedthumb-sized piece ginger, grated3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)1 tbsp smooth peanut butter500g sweet potato, peeled and cut into chunks400ml can coconut milk200g bag spinach1 lime, juicedcooked rice, to serve (optional)dry roasted peanuts, to serve (optional)
STEP 1Melt 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 2Stir 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 3Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.STEP 4Stir 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.
