Sweet Potato & Peanut Curry

📝 Instructions

1. 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.

   🥘 1 tbsp coconut oil 🥘 1 onion 🥘 2 garlic cloves 🥘 1 thumb-sized piece ginger

   🔧 saucepan

   ⏱️ 5 mins ⏱️ 1 min
2. 2
   Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g/1lb 2 oz sweet potato, peeled and cut into chunks, then add 400ml/14 fl oz coconut milk and 200ml/7 fl oz water.

   🥘 3 tbsp Thai red curry paste 🥘 1 tbsp smooth peanut butter 🥘 500 g sweet potato 🥘 400 ml coconut milk
3. 3
   Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

   ⏱️ 25-30 mins
4. 4
   Stir through 200g/7 oz spinach and the juice of 1 lime, and season well.

   🥘 200 g spinach 🥘 1 lime
5. 5
   Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

   🥘 cooked rice 🥘 dry roasted peanuts