Save to your scrapbook
Quick spinach, sweet potato and coconut stew
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp vegetable or coconut oil
1 onion, finely chopped
1 red chilli, thinly sliced, plus extra to garnish
3 tbsp korma curry paste
1 red Waitrose & Partners Romano Pepper, deseeded and chopped
2 Waitrose & Partners Sweet Potatoes, peeled and diced into 1.5cm pieces
400ml can coconut milk
115g pack baby spinach
1 lime, juice, plus extra wedges to serve
2 x 250g packs microwavable basmati rice, cooked, to serve
4 tbsp chopped coriander, to serve
1. Heat the oil in a wide saucepan set over a medium heat. Add the onion and stir-fry for 5-6 minutes until softened. Stir in the chilli, curry paste, romano pepper and sweet potato, then add the coconut milk. Bring to the boil, then turn down the heat and simmer, uncovered, for 20-25 minutes, until the vegetables are soft.
2. Stir through the spinach and cook for 3-4 minutes, until just wilted. Remove from the heat, squeeze over the lime juice; season. Serve with cooked basmati rice, the chopped coriander sprinkled over and the lime wedges alongside.
Typical values per serving:
This recipe was first published in October 2018.