Always a fan of delicious and simple recipes, I came across how to make sweet potato and peanut curry.
With coconut milk as its base, rest assured it’s a mild curry that holds no heat (even though I’m a big fan of spice).
Considered a “vegan curry” by BBC Good Food, the likelihood is that it’s bursting with nutritional goodness, which works in my favour.
As long as something tastes good and is healthy, I’m all for it – and adding to my cooking repertoire is always a bonus.
Not only that, it’s under 400 calories, so it’s great for my waistline and helps me stay in shape for the upcoming summer.
Sweet potato and peanut curry recipe
Prep: 15 minutes
Cooks in: 45 minutes
Ingredients
One tbsp of coconut oil
One onion, chopped
Two garlic cloves, grated
Thumb-sized piece ginger, grated
Three tablespoons of Thai red curry paste
One tablespoon of smooth peanut butter
500g of sweet potato, peeled and cut into chunks
400ml can of coconut milk
200g bag spinach
One lime, juiced
Cooked rice, to serve
Dry roasted peanuts, to serve
Method
I melted one tablespoon of oil in a saucepan over medium heat and softened one chopped onion for five minutes.
Then, I added two grated garlic cloves and a dollop of ginger for a minute, until fragrant.
While the recipe instructs for a thumb-sized piece of grated ginger, I like Ginger Paste that you can get at your local supermarket, such as Sainsbury’s or Aldi.
Once the onions, garlic and ginger smelt fragrant, I stirred in three tablespoons of red curry paste, and one tablespoon of peanut butter, and added the peeled and chopped sweet potatoes.
Then I added a can of coconut milk and 200ml of water; I brought the mixture to a boil, then turned down the heat to let it simmer for 30 minutes uncovered.
While the curry was simmering, I boiled the kettle and put wholegrain brown rice in another saucepan.
Once the kettle was boiled, I put enough hot water into the saucepan to skim over the rice.
By the time the rice was cooked and the sweet potato in the curry was soft, I stirred in spinach and the juice of one lime into the saucepan, then seasoned with salt and black pepper.
Once it was time to serve the meal, I topped the curry with dry roasted peanuts from a packet.
While the curry tasted really good, I would add garlic naan next time and maybe some chilli.
