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Red Sweet Potato Curry

Vegan curry with Thai red paste, yum!

Serves: 4 Time: 35 minutes



  • 2 tsp olive oil

  • 1 white onion, diced

  • 2 cloves garlic, minced

  • 4 tbsp Thai red curry paste

  • 2 sweet potatoes, peeled and diced

  • 400g can chopped tomatoes

  • 240ml vegetable stock

  • 65g smooth natural peanut butter

  • 120ml canned coconut milk, light

  • juice of 1 lime

  • 30g peanuts, chopped

  • handful coriander, chopped

  • 50g rice per person, dry weight


  1. Start cooking your rice per pack instructions. Heat the oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.

  2. Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.

  3. In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.

  4. Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped peanuts and coriander.


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