Thai sweet potato and peanut curry

This gorgeous vegetarian curry recipe is a dream to make and to eat, and it costs very little too – both financially and environmentally.

It takes 20-25 mins and is absolutely luscious – creamy-satay vibes, a bit spicy, a bit nutty and, just heavenly! 

Ingredients

  • 2 red onions finely chopped
  • 2-3 cloves garlic, finely chopped or use a heaped teaspoon of paste
  • A squeeze of ginger paste or a thumb-tip of chopped fresh ginger
  • A teaspoon of dried turmeric
  • 2 red chillies, deseeded and finely chopped (I actually used two heaped teaspoons of jarred, crushed, red chilli)
  • 3 tablespoons of peanut butter – crunchy or smooth
  • Extra virgin olive oil
  • 2 large fat sweet potatoes, peeled and cut into bitesize cubes
  • 2 (400g’ish) tins of coconut milk
  • A large squeeze of tomato purée
  • Sea salt
  • A handful of ground almonds
  • A handful of chopped peanuts
  • 2-3 handfuls of fresh spinach

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

Fry the onion, garlic, chilli, ginger and turmeric in a good bit glug of olive oil until the onion is softened – you don’t need the heat high, gently does it.

Stir in the peanut butter then add the sweet potato and cook for 2-3 mins, giving it a couple of stirs.

Now add the coconut milk and tomato purée and a decent amount of salt for flavour – you be the judge. Now add the ground almonds.

Cook for ten mins until the sweet potato is ready to eat.

In a separate pan wilt the spinach with a dot of water and a lid on.

Serve the curry with wholegrain jasmine rice and jewelled with the bright green spinach.

Also – if you want to use a jar of Thai red curry paste feel free, or even add a jar of satay sauce – check ingredients for naturalness though!

Nutrition Info

Sweet potato

A great source of beta-carotene, the sweet potato hosts a bundle of nutrients; anti-inflammatory, blood sugar-regulating and antioxidant, each bringing with it valuable health benefits.

When we eat sweet potato, the beta-carotene is converted into vitamin A which is essential for healthy skin, good eyesight, healthy mucus membranes and the immune system. Sweet potatoes also provide a good amount of vitamin C and fibrinogen, both of which help with wound healing. However, absorption of beta carotene can be inefficient but adding a drizzle of olive oil just before serving can improve it.

Did you know, sweet potatoes also can be found in a groovy purple colour!

Good honest nutrition

What do sweet potatoes say?
“I love you and your hair looks beautiful.”

Sweet potato

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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