Sweet Potato and Spinach Thai Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Coconut Oil 1 medium (2-1/2" dia) Onions, raw 2 clove Garlic 22.5 gram(s) Thai Taste Red Curry Paste 15 gram(s) Peanut Butter, Smooth, Sainsbury's 3.76 cup, cubes Sweet potato 400 gram(s) Sainsbury's Coconut Milk 200 grams Spinach, frozen 5 mL Lemon Juice
Melt the coconut oil, fry the onion and garlic in it - add ginger if you like. Then stir in the red curry paste (use more to taste), the peanut butter and then the sweet potato, the coconut milk and 200 ml of water. Simmer it for at least 25 minutes, but don't stop before the potato is well cooked and soft. Stir in the spinach and the lemon - or lime - juice more or less at the last minute. Serve it with rice, maybe flatbread if you like that sort of thing.
Serving Size: Makes 6 sensible helpings or 4 big ones.
Number of Servings: 6
Recipe submitted by SparkPeople user RAFRAFRAFRAF.
Serving Size: Makes 6 sensible helpings or 4 big ones.
Number of Servings: 6
Recipe submitted by SparkPeople user RAFRAFRAFRAF.
Nutritional Info Amount Per Serving
- Calories: 272.0
- Total Fat: 16.1 g
- Cholesterol: 0.0 mg
- Sodium: 267.8 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 4.3 g
- Protein: 4.0 g
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