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.