Shred’s Satay sweet potato curry

Shred’s Satay sweet potato curry
  • STEP 1

    Melt 1 tbsp coconut oil in a pan over a medium heat and soften 1/2 chopped onion for 5 mins. Add 1 grated garlic clove and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

  • STEP 2

    Stir in 2 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and the sweet potato, peeled and cut into chunks, then add the coconut milk and 200ml water.

  • STEP 3

    Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

  • STEP 4

    Stir through the spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few chopped peanuts.