Updated: Dec 30, 2019
1 tbsp coconut oil
l onion chopped
2 garlic cloves grated
thumb-sized piece ginger grated
3 tbsp Thai red curry paste (check the label to make sure it’s vegan)
1 tbsp smooth pean nut butter
500g sweet potato, peeled and cut into chunks
100g Dry Red Lentils soaked over night
400ml can coconut milk
200g bag spinach
1 lime, juiced
cooked rice, to serve
dry roasted peanuts, to serve (optional)
Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins.
Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks,
Add red lentils
Add 400ml coconut milk and 200ml water.
Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
Stir through 200g spinach and the juice of 1 lime, and season well.
Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
I have adapted the recipe curtesy of https://www.bbcgoodfood.com/recipes/satay-sweet-potato-curry to include red lentils to increase the protein in this recipe and they work so well.