A simple, easy and nutritious vegetarian sweet potato red Thai curry with sweet red pepper and spinach. Loaded with vitamin A and K, a healthy weekday meal.
2sweet potatoes,preferably organic, peeled and cubed
4tablespoonsred curry paste
1x 400 ml can unsweetened coconut milk
1cupvegetable broth(250 ml)
1sweet pointed red pepper,halved lengthwise and thinly sliced
4handfuls fresh baby spinach
1/2cupunsalted roasted peanuts,chopped (50 g)
1tablespoonfresh lime juice
cilantro leaves,as garnish
steamed jasmine rice,for serving
Heat the coconut oil in a large wok or heavy saucepan over medium-high heat. Add the shallots and cook until softened and fragrant. Add the sweet potatoes and stir to coat with the oil, then add curry paste and cook, stirring for about 2 minutes.
Add the coconut milk and vegetable broth and bring to a boil. Reduce heat to a low simmer, cook uncovered for 10-12 minutes, until the sweet potato is slightly softened. Add the sweet red pepper, cook for 5 more minutes, then stir in the spinach and cook until wilted.
NOTE: I like my sweet red pepper crisp-tender, but if prefer your softer then add about 5 minutes earlier.
Stir in the fish sauce and half the chopped peanuts. Remove from the heat and add the lime juice.
Divide the rice among bowls. Spoon the curry over the rice and top with the remaining peanuts. Garnish with cilantro and enjoy!
I like to serve a whole grain alternative with my sweet potato red Thai curry -- usually whole grain brown basmati rice or barley. Even quinoa or buckwheat make great options.