• 1 tablespoon of coconut oil
  • 1 onion, finely chopped
  • 4 garlic gloves, crushed (or finely chopped if you don’t have a garlic crusher!)
  • 2 inch piece of ginger, peeled and finely chopped into little matchsticks.
  • 3 tablespoons of thai red curry paste (I sometimes make my own – see my aubergine curry recipe here but for this I used shop bought Thai Taste red curry paste)
  • 1 tablespoon peanut butter (I used Meridian Coconut & Peanut Butter)
  • 4 large sweet potatoes (mine weight about 650g in total) peeled and cut into bite sized chunks
  • 400ml can of coconut milk
  • 200ml of water
  • 125g spinach
  • 1 lemon, juiced
  • Rice or whatever you fancy to serve plus flaked almonds to garnish


  • STEP 1
    In a large saucepan, melt the coconut oil and cook the onions over a medium heat until soft.
  • STEP 2
    Stir in the garlic, ginger, curry paste, peanut butter, coconut milk and water.
  • STEP 3
    Add the sweet potatoes and bring to the boil.
  • STEP 4
    Turn down the heat and simmer for 30 minutes, stirring occasionally until the potatoes are soft and the sauce has reduced and thickened.
  • STEP 5
    Add the spinach and str until wilted.
  • STEP 6
    Add the lemon juice and you’re ready to serve.
  • STEP 7
    I served mine with basmati rice and sprinkled with a few flaked almonds for extra crunch. This serves 4 and I can honestly say the leftovers were just as good, if not better, re-heated the next day!

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