Easy Sweet Potato Curry

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 3 cloves Garlic, finely chopped
• 1½ tbsp Mild curry powder
• 600 g (1 lb 5 oz) Sweet potatoes, peeled, cut into 2cm (0.8 in) chunks
• 400 ml tin (1⅔ cups) Coconut milk
• 250 ml (1 cup + 1 tbsp) Vegetable stock, hot
• 2 tbsp Smooth peanut butter
• 100 g (3½ oz) Baby spinach
• 1 tbsp Lime juice
• 250 g (9 oz) Long-grain rice, to serve

You’ll need: Large saucepan, Medium saucepan

Method

1. 1

   Cook the rice according to the packet instructions.

2. 2

   Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic and curry powder and cook for 1 minute, stirring.

3. 3

   Add the sweet potato, coconut milk and stock, then stir in the peanut butter until mostly dissolved. Bring to a gentle simmer, cover partly and cook for 15–18 minutes, until the sweet potato is tender and the sauce has thickened.

4. 4

   Stir in the spinach until wilted, then the lime juice. Taste, season with salt if needed, and serve with the rice.