Satay sweet potato curry

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories

Ingredients

Instructions

1. Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for
   5 mins. Add 2 grated cloves garlic and a grated thumb-sized piece of ginger, and cook for
   1 min until fragrant.
2. Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500 g sweet potato, peeled and cut into chunks, then add 400 ml coconut milk and 200 ml 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 200 g 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.

Nutrition