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

Nutrition

This vegan Thai red curry is rich in healthy fats and fiber, with moderate calories and protein.

Calories	300 kcal
Total Fat	20 g
Saturated Fat	13 g
Cholesterol	0 mg
Sodium	200 mg
Total Carbohydrates	30 g
Dietary Fiber	5 g
Sugars	5 g
Protein	5 g

*per serving

VeganVegetarianPescatarianHalalKosherGluten FreeDairy FreeEgg FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerveganmain course

Sweet potato & peanut curry

Good Food (Elena Silcock)

4

Name: Sweet potato & peanut curry — Tasty Bites
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tbsp Coconut Oil; 1 Onion (chopped); 2 Garlic Cloves (grated); Ginger (thumb-sized piece, grated); 3 tbsp Thai Red Curry Paste (check the label to make sure it’s vegetarian/vegan); 1 tbsp Smooth Peanut Butter; 500 g Sweet Potato (peeled and cut into chunks); 400 ml Coconut Milk (can); 200 g Spinach (bag); 1 Lime (juiced); Cooked Rice (to serve (optional)); Dry Roasted Peanuts (to serve (optional))

servings

0

minutes

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Ingredients

1 tbsp Coconut Oil

1 Onion chopped

2 Garlic Cloves grated

Ginger thumb-sized piece, grated

3 tbsp Thai Red Curry Paste check the label to make sure it’s vegetarian/vegan

1 tbsp Smooth Peanut Butter

500 g Sweet Potato peeled and cut into chunks

400 ml Coconut Milk can

200 g Spinach bag

1 Lime juiced

Cooked Rice to serve (optional)

Dry Roasted Peanuts to serve (optional)

Equipment

Juicer

Instructions

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 500g/1lb 2oz sweet potato, peeled and cut into chunks, then add 400ml/14fl oz coconut milk and 200ml/7fl oz 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 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.