Name: Sweet potato & peanut curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -; 500g sweet potato, peeled and cut into chunks -; 400ml can coconut milk -; 200g bag spinach -; 1 lime, juiced -; cooked rice, to serve (optional) -; dry roasted peanuts, to serve (optional) -

Ingredients for - Sweet potato & peanut curry

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 sweet potato, peeled and cut into chunks

8. 400ml can coconut milk

9. 200g bag spinach

10. 1 lime, juiced

11. cooked rice, to serve (optional)

12. dry roasted peanuts, to serve (optional)

How to cook deliciously - Sweet potato & peanut curry

1 . Stage

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 . Stage

Stir 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.

3 . Stage

Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

4 . Stage

Stir 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.