Sweet Potato Peanut Curry
A vibrant and budget-friendly vegan curry combining tender sweet potatoes and fresh spinach in a creamy, satay-inspired sauce. Perfectly balanced with zesty lime and crunchy peanuts, this one-pot meal is a flavorful alternative to standard takeout.
Instructions
- 1
Melt coconut oil (1 tbsp) in a saucepan over medium heat and soften onion (1) for 5 minutes. Add garlic cloves (2 clove) and ginger (1), cooking for 1 minute until fragrant.
- 2
Stir in thai red curry paste (3 tbsp), smooth peanut butter (1 tbsp), and sweet potato (500 g) until well coated.
- 3
Pour in coconut milk (400 ml) and water (200 ml). Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the sweet potato chunks are soft.
- 4
Stir through spinach (200 g) and lime (1) juice. Season to taste and serve with rice (1), topping with roasted peanuts (1) for extra crunch.
Nutrition Facts
Per portion