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. Inspired by bbcgoodfood.com
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 361
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 20g100%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 493mg21%
- Potassium 886mg26%
- Total Carbohydrate 32g11%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 7g15%
- Vitamin A 1044%
- Vitamin C 32%
- Vitamin B6 29%
- Folate 64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Melt 1 tbsp. coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
Stir in 3 tbsp. Thai red curry paste, 1 tbsp. smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
Stir through 200g 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.
Ingredients
Directions
Melt 1 tbsp. coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
Stir in 3 tbsp. Thai red curry paste, 1 tbsp. smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
Stir through 200g 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.
