Yield: 6 Servings
Total Time: 50 Minutes
Prep Time: 10 Minutes
Cook Time: 40 Minutes
- 1 tablespoon coconut oil
- 1 red onion, chopped
- 2 garlic cloves, grated
- 1 tablespoon minced fresh ginger
- 3 tablespoons Thai red curry paste
- 3 tablespoons smooth peanut butter
- 500g sweet potato, peeled, diced
- 400ml can coconut milk
- 200g spinach
- 1 lime, juiced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup cooked rice to serve
- 1 avocado, diced
Heat coconut oil in a skillet until melted and hot; stir in red onions and cook for about 4 minutes or until golden browned.
Stir in garlic and ginger and cook for about 1 minute or until fragrant.
Stir in sweet potato, peanut butter, red curry paste, and light coconut milk.
Cover and bring the mixture to a gentle boil; simmer for about 30 minutes or until the potato is tender.
Stir in spinach, fresh lime juice, sea salt, pepper, and then remove from heat.
Serve topped with diced avocado for a satisfying healthy meal.
Nutrition Information per Serving
Calories: 446; Total Fat: 31.6 g; Carbs: 38 g; Dietary Fiber: 8.6 g; Sugars: 9.7 g; Protein: 7.8 g Cholesterol: 0 mg; Sodium: 539 mg