Curries are my favourite vegetarian meal to experiment with because of all the flavour options. Sweet potato and coconut milk make a delicious base for a fragrant Thai curry. I am not a huge spice fiend so I prefer to make curries full of flavour rather than heat (Richard just adds the curry flakes or sirachi sauce to his own plate).
Prep Time 30 minutes
1 tbsp coconut oil
2 small onions, diced
3 garlic cloves, minced
Small piece ginger, minced
2 tbsp Thai red curry paste
2 tbsp peanut butter
700g sweet potato, peeled and cubed
400ml coconut milk (light)
2 red peppers, chopped into small pieces
Juice of 2 limes
100g frozen peas
20g fresh coriander, chopped
- Heat the coconut oil in a large saucepan. Add onion and garlic and sauté over medium heat for around 5 minutes. Next add garlic and ginger and cook for a further 2 minutes.
- Stir in curry paste, peanut butter, sweet potato and coconut milk.
- Bring to the boil then simmer for 15 minutes. Add red peppers and simmer for a further 10 minutes.
- Squeeze lime juice in, add peas and stir through spinach and coriander and stir for a few minutes. Serve with rice. Garnish with lime wedges/coriander/peanuts (pictured below with onion bhajis).