Sweet Potato Curry

1. Heat a large frying pan or wok over a medium heat and melt the Coconut Oil.

2. Add in the onion, and cook for 5 minutes until softened.

3. Add the garlic and ginger and cook for a further minute.

4. Then stir in the Thai red curry paste, peanut butter and all of the diced sweet potato.

5. Add the coconut milk, water and vegetable stock cube.

6. Bring to boil, then simmer on a low heat for 25 - 30 mins (until the sweet potato has soften)

7. Then add the spinach and stir in the juice of 1 lime, and simmer for another minute or until the spinach has wilted. 

8. You can have this dish on its own or with 100g cooked chicken or 200g Tofu per person.