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  • Michelle Dixon

Vegan Sweet Potato Curry


Nutritional Information is for 1 serving.


Ingredients

1tsb olive oil

1/4 diced brown onion

1/2 clove of garlic. Minced.

1/4 tsb turmeric

1 cup of sweet potato cut into cubes

1/4 yellow bell pepper cut into chunks

1/2 cup tinned chopped tomatoes

1/2 cup tinned lentils

1/2 cup coconut milk

1tsb peanut butter

1 cup spinach

Dash of lime juice


2tbs red curry paste (for a strong kick)

1-1.5 red curry paste (for a milder kick)


Method

Bring a wok to high heat, add onion and garlic; saute for 3mins.


Add red curry paste and turmeric and stir through until fragrant.


Next, adf sweet potato and cook, stirring continuously for 3-4mins.


Add bell pepper, lentils, tomatoes, and coconut milk and bring to the boil.


Once boiling, cover with a lid and reduce to a simmer. Simmer for 15mins or until the sweet potato is fully cooked.


Finally, add the peanut butter and give the curry a quick stir. Remove from the heat, add spinach and stir through until wilted.


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