Sweet Potato and Peanut Curry is a modern Fusion recipe for a classic vegan/vegetarian Thai-influenced curry of sweet potatoes and spinach in a coconut milk base with Thai red curry paste and peanut butter. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Sweet Potato and Peanut Curry.
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This is a vegan Thai-inspired curry with orange sweet potatoes, peanut butter and spinach in a coconut milk base. You can substitute the Thai red curry paste with just about any curry paste you like to alter the flavour profile of the dish/
Ingredients:
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece of ginger, grated
3 tbsp TThai red curry paste
1 tbsp smooth peanut butter
500g sweet potatoes, peeled and cut into chunks
400ml tin coconut milk
200g bag of spinach
juice of 1 lime
cooked rice, to serve (optional)
dry roasted peanuts, to garnish
Method:
Place a saucepan over medium heat. Add the coconut oil and when melted use to fry the onion for about 5 minutes, until soft and translucent. Stir in the garlic and ginger and continue cooking for 1 minute, until fragrant.
At this point stir in the Thai red curry paste along with the peanut butter. Add the sweet potato, cut into chunks followed by the coconut milk and 200ml water. Stir to combine then bring to a boil, reduce to a simmer and cook, uncovered, for 25–30 minutes, until the sweet potatoes are tender.
Stir through the spinach, add in the lime juice and season well.
Once the spinach has wilted, serve on a bed of rice with a garnish of coarsely chopped dry roasted peanuts.
