Name: Sweet potato & peanut curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
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)

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

1 hr total 15 min prep 45 min cook 4 387 cal

Instructions

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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.