• 750cal
  • 45min


Sweet Potato Curry

How to Make It

Melt 1 tbsp of coconut oil in a saucepan over a medium heat and cook the onions for 5 minutes. Add the garlic and cook for a further minute.

Stir in the thai red curry paste, peanut butter and the sweet potato. Add the coconut milk and 100ml of water.

Bring the mixture to the boil and leave to simmer for 30 minutes until the sweet potato is soft.

Stir through the spinach and lime juice. Cook the rice using the instructions on the packet and serve.


  • 250g sweet potato, peeled and cut into chunks
  • 400ml coconut milk
  • 100g baby spinach
  • 250g microwave basmati rice
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 tbsp thai red curry paste
  • 1 tsp peanut butter
  • ½ lime

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