Ingredients
chopped
grated
thumb-sized, grated
check the label to make sure it s vegetarian vegan
peeled and cut into chunks
juiced
cooked, to serve, optional
dry roasted, to serve, optional
Sweet potato & peanut curry
bbcgoodfood.com (Elena Silcock)
| Serves | Total | Shares |
|---|---|---|
| 4 | 60 min | 2 |
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
dinnerveganmain course
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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 sweet potato, peeled and cut into chunks, then add 400ml coconut 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 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.
Sweet potato & peanut curry
bbcgoodfood.com (Elena Silcock)
| Serves | Total | Shares |
|---|---|---|
| 4 | 60 min | 2 |
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
dinnerveganmain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
chopped
grated
thumb-sized, grated
check the label to make sure it s vegetarian vegan
peeled and cut into chunks
juiced
cooked, to serve, optional
dry roasted, to serve, optional
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 sweet potato, peeled and cut into chunks, then add 400ml coconut 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 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.