Sweet potato & peanut curry

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/1lb 2oz sweet potato peeled and cut into chunks
• 400ml can coconut milk
• 200g/7oz bag spinach
• 1 lime juiced
• cooked rice to serve (optional)
• 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.