Sweet potato curry

Cooking time: 30 - 35 minutes

Serves: 4

Ingredients:

  • 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

Method:

  • 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.