Ingredients
chopped
grated
thumb-sized piece, grated
check the label to make sure it’s vegetarian/vegan
peeled and cut into chunks
can
bag
juiced
to serve (optional)
to serve (optional)
Sweet potato & peanut curry
Good Food (Elena Silcock)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 15 min | 45 min | 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
dinnermain coursevegan
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Spoon
Measuring spoons
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.
1 tbsp Coconut Oil 1 Onion chopped2 Garlic Cloves gratedGinger thumb-sized piece, grated
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 tbsp Thai Red Curry Paste check the label to make sure it’s vegetarian/vegan1 tbsp Smooth Peanut Butter 500 g Sweet Potato peeled and cut into chunks400 ml Coconut Milk can
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.
200 g Spinach bag1 Lime juicedCooked Rice to serve (optional)Dry Roasted Peanuts to serve (optional)
Sweet potato & peanut curry
Good Food (Elena Silcock)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 15 min | 45 min | 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
dinnermain coursevegan
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
Recommended Equipment
Spoon
Measuring spoons
Juicer
Ingredients
chopped
grated
thumb-sized piece, grated
check the label to make sure it’s vegetarian/vegan
peeled and cut into chunks
can
bag
juiced
to serve (optional)
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.
1 tbsp Coconut Oil 1 Onion chopped2 Garlic Cloves gratedGinger thumb-sized piece, grated
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 tbsp Thai Red Curry Paste check the label to make sure it’s vegetarian/vegan1 tbsp Smooth Peanut Butter 500 g Sweet Potato peeled and cut into chunks400 ml Coconut Milk can
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.
200 g Spinach bag1 Lime juicedCooked Rice to serve (optional)Dry Roasted Peanuts to serve (optional)