TODAY’S RECIPE: Satay sweet potato curry

BETTER than a takeaway. Serves: 4.

Ingredients

1 tbsp coconut oil 1 onion, chopped 2 garlic cloves, grated Thumb-sized piece ginger, grated 3 tbsp Thai red curry paste 1 tbsp smooth peanut butter 500g sweet potato, peeled and cut into chunks 400ml can coconut milk

200g bag spinach 1 lime, juiced Cooked rice, to serve (optional) Dry roasted peanuts, to serve (optional)

Method

1 Melt the oil in a saucepan over a medium heat and soften the onion for 5 minutes. Add the garlic and ginger and cook for 1 minute, until fragrant. Stir in the curry paste, peanut butter and sweet potato, then add the coconut milk and 200ml water. Bring to the boil, turn down the heat and simmer, uncovered, for 25 to 30 minutes, or until the sweet potato is soft.

2 Stir through the spinach and lime juice and season well. Serve with cooked rice, if you like, and, if you want some crunch, sprinkle over a few dry roasted peanuts.