Ingredients
Method
- Melt 1 tbsp coconut oil in a saucepan over a medium heat. Add the shallots and cook until they begin to soften.
- Add garlic and ginger. Cook for 1 min until fragrant.
- Stir in Thai red curry paste, peanut butter and sweet potato and chick peas. Then add coconut milk and vegetable stock.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Turn off the heat and stir through baby spinach and lime juice and season with salt and pepper.
- Serve over cooked rice, and sprinkle over a few dry roasted peanuts and fresh coriander.
More about this recipe
Nutrition per serve:
- Energy 2,310 KJ / 550 Cal
- Fat total 21g
- Saturated fat 9.5g sat fat
- Protein 12.6g
- Carbohydrate 48g
- Fibre 11.5g
- Sodium 958mg
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