Sweet potato and spinach yellow curry

Sweet potato yellow curry Easy Food

Serves 4

1 tbsp vegetable oil
4 shallots, chopped
2 sweet potatoes, chopped into bite-sized chunks
2½ tbsp yellow curry paste
1 x 400g tin of light coconut milk
100ml vegetable stock
1 tbsp cornflour, dissolved in 3 tbsp cold water
4 large handfuls of spinach
½ tbsp Thai fish sauce
Juice of ½ a lime
4 tbsp peanuts, chopped, plus extra to garnish
Fresh coriander, chopped
To serve:

  1. Heat the oil in a wok set over a medium heat. Cook the shallots for 4-5 minutes until translucent.
  2. Add the curry paste and stir-fry for one minute. Add the sweet potato chunks and toss to combine.
  3. Add the coconut milk, vegetable stock and cornflour mixture and stir to combine well.
  4. Reduce the heat to low and cover. Simmer for 20 minutes.
  5. Stir in the spinach, fish sauce, lime juice and peanuts. Cook for one minute.
  6. Garnish with extra chopped peanuts and some fresh coriander. Serve with rice.

Per serving: 500kcals, 37.6g fat (22.5g saturated), 39.4g carbs, 4.3g sugars, 7.1g protein, 9.2g fibre, 0.47g sodium

If cooking for vegetarians or vegans, simply omit the fish sauce!

If you like cooking Asian-inspired dishes, why not try this basic fried rice recipe