Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Sweet potato & peanut curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp coconut oil
- 1 onionchopped
- 2 garlic clovesgrated
- thumb-sized piece gingergrated
- 3 tbsp Thai red curry paste(check the label to make sure it’s vegetarian/ vegan)
- 1 tbsp smooth peanut butter
- 500g/1lb 2oz sweet potatopeeled and cut into chunks
- 400ml can coconut milk
- 200g/7oz bag spinach
- 1 limejuiced
- cooked riceto serve (optional)
- dry roasted peanutsto serve (optional)
Nutrition: Per serving
- kcal387
- fat25g
- saturates18g
- carbs32g
- sugars15g
- fibre7g
- protein6g
- salt0.6g
Method
step 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.
step 2
Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g/1lb 2oz sweet potato, peeled and cut into chunks, then add 400ml/14fl oz coconut milk and 200ml/7fl oz 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 200g/7oz 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.
