Sweet potato & peanut curry

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.

15% of daily energy
30 g
Carbs
20 g
Total fat
5 g
Protein
Dairy FreeEgg FreeGluten FreeHalalKosherPescatarianShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. 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

servings

0

minutes

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Ingredients
Coconut Oil
1 tbsp Coconut Oil
Onion
1 Onion chopped
Garlic Cloves
2 Garlic Cloves grated
Ginger
Ginger thumb-sized piece, grated
Thai Red Curry Paste
3 tbsp Thai Red Curry Paste check the label to make sure it’s vegetarian/vegan
Smooth Peanut Butter
1 tbsp Smooth Peanut Butter
Sweet Potato
500 g Sweet Potato peeled and cut into chunks
Coconut Milk
400 ml Coconut Milk can
Spinach
200 g Spinach bag
Lime
1 Lime juiced
Cooked Rice
Cooked Rice to serve (optional)
Dry Roasted Peanuts
Dry Roasted Peanuts to serve (optional)
Equipment
Juicer

Juicer

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.
Sweet potato & peanut curry

Sweet potato & peanut curry

Good Food (Elena Silcock)

4

servings

0

minutes

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

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Coconut Oil
1 tbsp Coconut Oil
Onion
1 Onion chopped
Garlic Cloves
2 Garlic Cloves grated
Ginger
Ginger thumb-sized piece, grated
Thai Red Curry Paste
3 tbsp Thai Red Curry Paste check the label to make sure it’s vegetarian/vegan
Smooth Peanut Butter
1 tbsp Smooth Peanut Butter
Sweet Potato
500 g Sweet Potato peeled and cut into chunks
Coconut Milk
400 ml Coconut Milk can
Spinach
200 g Spinach bag
Lime
1 Lime juiced
Cooked Rice
Cooked Rice to serve (optional)
Dry Roasted Peanuts
Dry Roasted Peanuts to serve (optional)
Equipment
Juicer

Juicer

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.
dinnerveganmain course
Nutrition

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

15% of daily energy
30 g
Carbs
20 g
Total fat
5 g
Protein
Dairy FreeEgg FreeGluten FreeHalalKosherPescatarianShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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