Sweet Potato and Peanut Curry

Sweet Potato and Peanut Curry

This vegetarian - vegan even - curry is so creamy tasting with a deliciously wonderful mix of flavours, I'm convinced many meat eaters would love it.

 ....and so easy to make


You will need (approximately)

A small amount of olive or coconut oil (optional)

1 onion

2 cloves of garlic

A wee chunk of fresh ginger

1 large (size) medium (hotness) chilli, or the equivalent in smaller ones

1 teaspoon of medium curry powder

20g salted peanuts

500g sweet potato

400ml can on coconut milk

100g spinach

1 fresh lime

How to make your sweet potato and peanut curry

First finely chop or grate the garlic and ginger, chop the onion, finely chop the chilli and stir fry them all for a minute or so.  

If you're watching your weight, if you have a good non-stick pan, you can omit the oil, and use a splash of water.  keep splashing small quantities of water into the pan as it evaporates.

While they're cooking, crush the peanuts with a rolling pin, peel and dice the sweet potato and grate the lime zest.  Add them all to the pan with the coconut milk 200ml water and the curry powder.

Put the pan back on the heat and simmer until the sweet potato softens - probably about 20 to 30 minutes

Have a taste test and add a little salt if you think it needs it, then stir in the spinach and the juice of the lime and heat through until the spinach has wilted

Serve with whatever you like - but best with rice



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more ways with sweet potato and peanut curry

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