Satay Sweet Potato Curry

Method

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories.

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

Credit: Elena Silcock

Ingredients

Prep time: 15 Minutes

Cook time: 45 Minutes

Serves: 4

  • 1 tbsp coconut oil

  • 1 onion, chopped

  • 2 garlic cloves, grated

  • thumb-sized piece ginger, grated

  • 3 tbsp Thai red curry paste

  • 1 tbsp smooth peanut butter

  • 500g sweet potato, peeled and cut into chunks

  • 400ml can coconut milk

  • 200g bag spinach

  • 1 lime, juiced

  • cooked rice, to serve

  • dry roasted peanuts, to serve