Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1-inch cube of ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp red Thai curry paste
  • 1 tbsp peanut butter
  • 1/2 tsp chilli flakes (optional if you like it spicy)
  • 2 large sweet potatoes (approx. 3 cups, cubed)
  • 1 cup full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1-2 tbsp soy sauce (use tamari for gluten-free)
  • 1 tbsp coconut sugar (can sub brown sugar)
  • 1 tbsp lime juice
  • 2 cups spinach
  • crushed peanuts and cilantro to top

Instruction

  • Heat the olive oil in a pot on medium heat, then add the onion, ginger and garlic and sauteé for 2 minutes. 
  • Add the curry paste, peanut butter and chilli flakes and mix together. 
  • Add the sweet potatoes, coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil on medium-high heat, mixing occasionally. 
  • Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender. 
  • Remove from heat and mix in the spinach. 
  • Serve on its own or over rice. Top with crushed peanuts and cilantro.