Sweet Potato & Peanut Curry by Good Food

Ingredients

• 500g Sweet potato, peeled and cut into 2-3 cm chunks
• 200g Fresh spinach, washed
• 1 Onion, chopped
• 2 Garlic cloves, grated or minced
• thumb-sized piece Fresh ginger, grated or minced (approx. 1 tbsp)
• 400ml Can of full-fat coconut milk
• 200ml Water
• 3 tbsp Thai red curry paste (check label for vegan suitability)
• 1 tbsp Smooth peanut butter
• 1 tbsp Coconut oil
• 1 Lime, juiced
• to taste Salt
• to taste Black pepper
• optional Cooked rice, for serving
• optional Dry roasted peanuts, chopped, for serving

Instructions

1. Heat the coconut oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent, but not browned.
2. Add the grated garlic and ginger to the softened onions. Cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Stir in the Thai red curry paste and peanut butter. Cook together for 1-2 minutes, stirring well, to let the spices become aromatic and the peanut butter melt slightly.
4. Add the sweet potato chunks, coconut milk, and 200ml of water to the pot. Stir everything together to combine.
5. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan partially (leaving a small gap for steam), and simmer gently for 25-30 minutes, or until the sweet potato is fork-tender.
6. Once the sweet potato is cooked, remove from heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the curry. This should only take 1-2 minutes.
7. Stir in the fresh lime juice. Taste the curry and season generously with salt and black pepper to your preference. Adjust any other seasonings if needed.
8. Serve the curry hot, optionally over cooked rice, and sprinkle with chopped dry roasted peanuts for added crunch and flavor.