Serves 4
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To serve:

  1. Heat the coconut oil in a large pan or wok over a medium heat. Add the curry paste and cook, stirring, for two minutes.
  2. Stir in the coconut milk and cook for one minute. Bring to a simmer, add the onion, peppers and carrots and cook for 4-5 minutes.
  3. Add the spinach and cook for 3-4 minutes until the spinach has wilted and the vegetables are just tender but still retain some crunch.
  4. Remove the pan from the heat and add the lime juice and sugar.
  5. Serve in warmed bowls with rice, garnished with sliced chillies, chopped spring onions and coriander and some extra lime wedges for squeezing over.

Nutrition Facts

Per serving: 346kcals, 30.2g fat (25.2g saturated), 18.8g carbs, 9g sugars, 4.9g protein, 5.4g fibre, 0.537g sodium

Add tofu for extra protein!