Vegetarian

Sweet Potato and Spinach Thai Curry is for Dinner.

Sweet Potato and Spinach Thai Curry takes 20 minutes to prepare.

Sweet Potato and Spinach Thai Curry takes 45 minutes to cook.

Sweet Potato and Spinach Thai Curry makes 6 servings.

The ingredients for Sweet Potato and Spinach Thai Curry are:

1 tbsp Coconut Oil
1 medium (2-1/2" dia) Onions, raw
2 clove Garlic
22.5 gram(s) Thai Taste Red Curry Paste
15 gram(s) Peanut Butter, Smooth, Sainsbury's
3.76 cup, cubes Sweet potato
400 gram(s) Sainsbury's Coconut Milk
200 grams Spinach, frozen
5 mL Lemon Juice

Here is how you make Sweet Potato and Spinach Thai Curry:

Melt the coconut oil, fry the onion and garlic in it - add ginger if you like. Then stir in the red curry paste (use more to taste), the peanut butter and then the sweet potato, the coconut milk and 200 ml of water. Simmer it for at least 25 minutes, but don't stop before the potato is well cooked and soft. Stir in the spinach and the lemon - or lime - juice more or less at the last minute. Serve it with rice, maybe flatbread if you like that sort of thing.Serving Size: Makes 6 sensible helpings or 4 big ones.Number of Servings: 6Recipe submitted by SparkPeople user RAFRAFRAFRAF.

The nutritional information for Sweet Potato and Spinach Thai Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 272.0

• Total Fat: 16.1 g
• Cholesterol: 0.0 mg
• Sodium: 267.8 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 4.3 g
• Protein: 4.0 g

The dietary needs meet for Sweet Potato and Spinach Thai Curry is Vegan