Sweet potato curry
Super easy curry and so yummy! This is a big hit in my family.
Cooking time: 30 - 35 minutes
1 tablespoon coconut oil
1 onion, chopped
4 cloves garlic, grated
Thumb-sized piece of ginger, grated
3 tablespoons Thai red curry paste
1 tablespoon peanut butter
500 g sweet potato, peeled and cut into chunks
400 ml can of coconut milk
200 ml water
200 g fresh spinach, cut
1 lemon or lime, juiced
Melt the coconut oil in a saucepan over medium heat and cook the onion for about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
Stir in the Thai red curry paste, peanut butter and sweet potato.
Add the coconut milk and water and bring to a boil. Turn down the heat and simmer uncovered for about 25 minutes or until the sweet potato is soft.
Stir through the spinach and lemon or lime juice and cover with a lid for a minute or two.
Serve with brown rice.