Sweet Potato and Spinach Thai Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Sweet Potato and Spinach Thai Curry calories by ingredient


Introduction

A straightforward, vegan curry for people who don't like things over-spicy. A straightforward, vegan curry for people who don't like things over-spicy.
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

Tips

This is very much a spice wusses version - add to it as you see fit.

For those with swallowing difficulties, it purees beautifully.


Directions

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.