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Karen's Sweet Potato & Spinach Curry
A velvety, vegan curry that’s bursting with amazing flavours. The key to this recipe is to not overcook it so the sweet potato stays quite firm. Packed with goodness, this dish is definitely one of my healthy favourites.
Serves: 6
Cook time: 30 to 40 minutes
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 200ml water
- 600g sweet potato cubed
- 3 tablespoons of marinade
- 2 tablespoons of smooth peanut butter
- 2 heaped tablespoons of tomato puree
- 400ml can of coconut milk
- Small bag of spinach chopped
- Juice of half a lime
- Handful of crushed salted peanuts (optional)
Method
Heat the coconut oil & add the onion, cook for five minutes, add the marinade, peanut butter, coconut milk, water & tomato puree mixing well then add the cubed sweet potato.
Bring to the boil then turn down the heat & add the lime juice & chopped spinach, simmer, uncovered for 30-40 minutes or until the sweet potato is soft but firm (check after 30 minutes for an al dente texture which I prefer).
Garnish with crushed salted peanuts & serve with rice & naan.
NOTES
Alternatively, place all the ingredients into a slow cooker on the high setting & cook until your desired texture of sweet potato (approximately 3 hours).
This recipe would be great with chicken too! Add 3 cubed, skinless chicken fillets after the onion stage & after cooking time, check thickest part of meat to ensure piping hot & cooked right through.
Method
Heat the coconut oil & add the onion, cook for five minutes, add the marinade, peanut butter, coconut milk, water & tomato puree mixing well then add the cubed sweet potato.
Bring to the boil then turn down the heat & add the lime juice & chopped spinach, simmer, uncovered for 30-40 minutes or until the sweet potato is soft but firm (check after 30 minutes for an al dente texture which I prefer).
Garnish with crushed salted peanuts & serve with rice & naan.
NOTES
Alternatively, place all the ingredients into a slow cooker on the high setting & cook until your desired texture of sweet potato (approximately 3 hours).
This recipe would be great with chicken too! Add 3 cubed, skinless chicken fillets after the onion stage & after cooking time, check thickest part of meat to ensure piping hot & cooked right through.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 200ml water
- 600g sweet potato cubed
- 3 tablespoons marinade
- 2 tablespoons of smooth peanut butter
- 2 heaped tablespoons of tomato puree
- 400ml can of coconut milk
- Small bag of spinach chopped
- Juice of half a lime
- Handful of crushed salted peanuts (optional)
