saucepan<\/a> 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.<\/p>\n\n\n\n\u2022 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.<\/p>\n\n\n\n
\u2022 Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.<\/p>\n\n\n\n
\u2022 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<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Sweet Potato & Spinach Curry Ingredients \u2022 1 tbsp coconut oil \u2022 1 onion, chopped \u2022 2 garlic cloves, grated \u2022 thumb-sized piece ginger, grated \u2022 3 tbsp Thai red curry paste (check the label to make sure it\u2019s vegetarian\/ vegan) \u2022 1 tbsp smooth peanut butter \u2022 500g sweet potato, peeled and cut into … <\/p>\n
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