A quick and versatile midweek meal featuring sweet potatoes, onion, garlic, ginger, and Thai red curry paste cooked in coconut milk, ready in under 30 minutes.
1: Melt some coconut oil in a pan over medium heat.
2: Add in chopped onion, cook until softened.
3: Add ginger and garlic, cook for a few minutes.
4: Stir in red Thai curry paste, peanut butter, and sweet potato. Mix well.
5: Add in the coconut milk.
6: Let it simmer for 25-30 minutes until sweet potato is softened. If curry is too thick, slowly add some water.
7: Add in the spinach, and stir until wilted. Season.
