• 1tbspcoconut oil
• 1onion chopped
• 2garlic cloves, grated
• Thumb-sized piece ginger, grated
• 3tbspThai red curry paste (check the label to make sure it’s vegetarian/ vegan)
• 1tbspsmooth peanut butter
• 500g sweet potato, peeled and cut into chunks
• 400ml can coconut milk
• 200g bag spinach
• 1lime, juiced
• Chopped peanuts

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.

2. 2

   Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

3. 3

   Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

4. 4

   Stir through 200g 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.