Description
Tasty vegan curry
Ingredients
Scale
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
Thumb-sized piece ginger , grated
3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
Cooked rice, to serve (optional)
Dry roasted peanuts, to serve (optional)
Instructions
- 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 the fragrance is released.
- Stir in 3 tbsp Thai red curry paste and 1 tbsp smooth peanut butter.
- Add the sweet potato.
- Then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well.
- Serve on its own or with cooked rice if you wish (just add the calories) , and if you want some crunch, sprinkle over a few dry roasted peanuts (but remember to add your calories for these!)
Notes
There’s enough carbs in this recipe to have without rice, but if you feel it needs an accompaniment, and want to keep the calories low, you could always use cauliflower rice.
- Prep Time: 15
- Cook Time: 45
Nutrition
- Calories: 387