I found this recipe on the internet a while ago and has since become an absolute fave of mine. It’s so creamy and delicious and so easy to make. This is one of the dishes I made when I was staying in hospital. Everything gets chucked into a casserole dish/ slow cooker and just leave it till it’s done!
Ingredients:
2/3 large sweet potatoes
Half a bag spinach
1 can chickpeas
1 can coconut milk
2 Tablespoons Peanut Butter
1 Tablespoon of red Thai curry paste
1 Teaspoon paprika
Pinch of salt
½ teaspoon of pepper
Method:
Preheat oven to 200ºC.
Peel and chop up the sweet potatoes. Add everything to a pot and let it stew in the oven for about 45mins. At around 40 minutes add the spinach until it has wilted and stir everything. Keep checking up on the pot throughout and if it dries out a bit simply add another can of coconut milk or some water.