Vegan Sweet Potato Curry

Nutritional Information is for 1 serving.


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)


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.