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Clean recipe · bbcgoodfood.com

Sweet potato & peanut curry

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

Original recipe: bbcgoodfood.com

Yield:
4 servings
Prep:
15 min
Cook:
45 min
Total:
1 hr
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Ingredients

  1. 1 tbsp coconut oil
  2. 1 onion chopped
  3. 2 garlic cloves grated
  4. thumb-sized piece ginger grated
  5. 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
  6. 1 tbsp smooth peanut butter
  7. 500g/1lb 2oz sweet potato peeled and cut into chunks
  8. 400ml can coconut milk
  9. 200g/7oz bag spinach
  10. 1 lime juiced
  11. cooked rice to serve (optional)
  12. dry roasted peanuts to serve (optional)

Instructions

  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. 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. 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 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.