Skip to content

Sweet Potato and Peanut Curry

Recipe

This healthy curry makes the perfect dinner time treat.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 45 minutes

Thai   |   Main   |   Vegetarian   |   Vegan

  

Ingredients

  • 300g Sweet Potato, peeled and cut into chunks
  • 1 tbsp Coconut Oil
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, grated
  • 253g Thai Curry Kit
  • 1cm piece of Ginger, grated
  • 2 tbsp Smooth Peanut Butter
  • 80g Baby Spinach
  • 2 Limes,   1 juiced and 1 cut into wedges for serving
  • 20g Mangetout, cut in half

To serve:

  • 50g Dry Roasted Peanuts
  • 20g fresh coriander, stalks removed
  • ½   tsp Chilli Flakes
  • 250g/1pouch Classic Basmati Rice

  

Method

  1. Take a large, heavy-based frying pan and on a high heat, slightly char the sweet potato in a tiny bit of coconut oil and set them aside. Now, caramelise the onions with the rest of the coconut oil. Add the garlic and the curry paste and cook for a minute to release the flavour of the paste.
  2. Stir in the peanut butter, coconut milk, dry ingredients sachet and 100ml water. Add the sweet potato and mangetout.
  3. Bring to the boil and simmer for 15 minutes until the sweet potato is soft. Add the spinach and stir slowly until it’s just wilted.
  4. Cook the rice in the microwave as per the pack instructions. To serve, top the curry with dry roasted peanuts, coriander and chilli flakes.