Sweet potato & peanut curry

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Sweet, raw

  200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  10g

• Curry paste

  3 tbsp or 45g

• Peanut butter

  Chunk style, with salt

  1 tbsp or 16g

• Sweet potato

  Raw, unprepared

  500g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  500g

• Water

  Plain, clean water

  150g

• Spinach

  Raw

  200g

• Peanuts

  All types, raw

  50g

• Lime juice

  Raw

  1 lime yields or 44g

• Rice Basmati

  Compliments

  300g

Directions

1. Melt coconut oil in a saucepan over a medium heat and soften chopped onion for 5 mins. Add grated garlic cloves and a grated ginger, and cook for 1 min until fragrant.
2. Stir in Thai red curry paste, peanut butter and sweet potato, peeled and cut into chunks, then add coconut milk and water.
3. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
4. Stir through spinach and lime juice, and season well. Serve with cooked rice; if you want some crunch, sprinkle over a few dry roasted peanuts.
5. (source: https://www.bbcgoodfood.com/recipes/satay-sweet-potato-curry)

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