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!
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!
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!
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