Sweet potato & peanut curry

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• Coconut oil1 tbsp
• OnionChopped1
• Garlic clovesGrated2
• GingerThumb-sized piece, grated
• Thai red curry paste (vegetarian or vegan)3 tbsp
• Smooth peanut butter1 tbsp
• Sweet potatoPeeled, cut into chunks500 g
• Coconut milk (canned)400 ml
• Spinach200 g
• LimeJuiced1
• Rice (to serve)Cooked
• Dry roasted peanuts (to serve)

1. 1

   Set a pan on a medium heat, add 1 tbsp of coconut oil and let it melt. Cook 1 chopped onion in it for 5 mins until soft. Add 2 garlic cloves and a thumb-sized piece of ginger, both grated, and fry for 1 min, until they smell fragrant.

2. 2

   Stir in 1 tbsp of smooth peanut butter and 3 tbsp of Thai red curry paste, then add 500g of peeled sweet potato cut into chunks. Pour in 200ml of water and 400ml of coconut milk.

3. 3

   Bring to the boil, lower the heat and let it bubble gently with the lid off for 25-30 mins, until the sweet potato has softened.

4. 4

   Add 200g of spinach and squeeze in the juice of 1 lime, stirring until the spinach wilts, then season generously.

5. 5

   Serve over cooked rice and top with a few dry roasted peanuts for crunch.