Sweet potato & peanut curry

🥘 Ingredients

• coconut oil 1 tbsp
• onion 1
• garlic cloves 2
• ginger 1 thumb-sized piece
• Thai red curry paste 3 tbsp
• smooth peanut butter 1 tbsp
• sweet potato 500 g
• coconut milk 400 ml
• spinach 200 g
• lime 1
• cooked rice
• dry roasted peanuts

1. 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.
2. 2

   Stir in 3 tbsp Thai red curry paste , 1 tbsp smooth peanut butter and 500g/1lb 2 oz sweet potato , peeled and cut into chunks, then add 400ml/14 fl oz coconut milk and 200ml/7 fl oz water.
3. 3

   Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
4. 4

   Stir through 200g/7 oz spinach and the juice of 1 lime , and season well.
5. 5

   Serve with cooked rice , and if you want some crunch, sprinkle over a few dry roasted peanuts .