Back to Spicy Curry and Chilli
This sweet potato based curry is tasty, budget friendly and surprisingly vegan and gluten-free! Such an easy family dinner that boosts two of your five-a-day. Paired with spinach and peanuts, this curry is flavoursome and healthy.
1. 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.
2. 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.
3. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
4. 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.
London-based chef Michael Longlea has been developing his skills in exquisite vegetarian cuisine since his early days in India where 38% of the population are vegetarians. With a passion for creativity using traditional flavours with a modern twist, he has established himself as a Michelin star chef.
His recipes here at Eat Your Greens help those following vegetarianism get the all importnat nutrients they need, whilst creating these fresh and flavoursome meals.
Nutritional Information | |
| PER SERVING | |
| Energy | 387kcal |
| Fat | 25g |
| Saturated Fat | 18g |
| Carbohydrates | 32g |
| Sugars | 15g |
| Fibre | 7g |
| Protein | 6g |
| Salt | 0.6g |
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