Sweet potato & peanut curry
- Elena Silcock
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 4.7 out of 5.1185 ratingsRate
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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
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per serving
- kcal387
- fat25g
- saturates18g
- carbs32g
- sugars15g
- fibre7g
- protein6g
- salt0.6g
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Method
-
step 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.
-
step 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.
-
step 3
Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
-
step 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.
Try this healthy, delicious sweet potato and lentil curry from our sister title olivemagazine.com/sweet-potato-lentil-curry.
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Recipe from Good Food magazine, July 2017
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A star rating of 4.7 out of 5.1185 ratings
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