Cook this tasty, south-east Asian, vegan curry for an easy family dinner.
With spinach and sweet potato, it boasts two of your five-a-day!
Method
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 tsp of curry powder, 1 tbsp smooth peanut butter and 500g squash, 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
Prep time: 15 minutes
Cook time: 45 minutes
1 tbsp coconut oil (or veg oil)
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece ginger, grated
3 tsp curry powder
1 tbsp smooth peanut butter
500g butternut squash, peeled and cut into chunks
400ml can coconut milk
to serve (optional)
200g bag spinach
1 lime, juiced
dry roasted peanuts to serve
cooked rice, to serve (optional)
