Got bored, cooked this up, now everyone needs to try it. 1200×1800
317.4 kB
Ingredients
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)
Method
STEP 1
Heat 1 tablespoon of coconut oil in a saucepan over medium heat. Sauté 1 chopped onion until softened for about 5 minutes. Add 2 cloves of grated garlic and a grated thumb-sized piece of ginger, cooking for another minute until aromatic.
STEP 2
Combine 3 tablespoons of Thai red curry paste, 1 tablespoon of smooth peanut butter, and 500 grams of sweet potato (peeled and chunked) into the saucepan. Pour in 400 milliliters of coconut milk and 200 milliliters of water.
STEP 3
Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 25-30 minutes or until the sweet potato is tender.
STEP 4
Mix in 200 grams of spinach and the juice from 1 lime. Season to taste. Serve the curry with cooked rice. For added texture, sprinkle a few dry roasted peanuts on top.
Got bored, cooked this up, now everyone needs to try it. 1200×1800
317.4 kB View attachment 2593
Ingredients
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)
Method
STEP 1
Heat 1 tablespoon of coconut oil in a saucepan over medium heat. Sauté 1 chopped onion until softened for about 5 minutes. Add 2 cloves of grated garlic and a grated thumb-sized piece of ginger, cooking for another minute until aromatic.
STEP 2
Combine 3 tablespoons of Thai red curry paste, 1 tablespoon of smooth peanut butter, and 500 grams of sweet potato (peeled and chunked) into the saucepan. Pour in 400 milliliters of coconut milk and 200 milliliters of water.
STEP 3
Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 25-30 minutes or until the sweet potato is tender.
STEP 4
Mix in 200 grams of spinach and the juice from 1 lime. Season to taste. Serve the curry with cooked rice. For added texture, sprinkle a few dry roasted peanuts on top.
Wow, this sweet potato and peanut curry sounds amazing! I love the combination of flavors and textures in this dish. Can't wait to try making it at home. Thanks for sharing the recipe!
Sweet potato & peanut curry - what a tasty combination! I love the idea of the sweet potatoes adding a hint of sweetness to the savory curry, and the peanuts for that extra crunch. Can't wait to try this flavorful recipe out! Thanks for sharing!
I love the idea of the sweet potatoes adding a hint of sweetness to the savory curry, and the peanuts for that extra crunch. Can't wait to try this flavorful recipe out! Thanks for sharing! 
Sweet potatoes and peanut curry make a perfect combo! 
