Nourishing midweek favourite!
*This recipe has been adapted from BBC Good Food
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 garlic cloves, grated
- thumb-sized piece ginger, grated
- 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
- 1 tbsp smooth peanut butter
- 1kg sweet potato, peeled and cut into chunks
- 1 red capsicum, roughly chopped
- 500ml can coconut and almond milk
- Half a bunch of fresh spinach, roughly chopped
- 1 lime, juiced
- Cooked rice, to serve (optional)
- Dry roasted peanuts, to serve (option
- Fresh Coriander, to serve (optional)
Instruction
- 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.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 1kg sweet potato, peeled and cut into chunks, then add 500ml coconut and almond 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 fresh 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.
Warms the body and soul!
