Servings: 4

1 tbsp coconut oil 1 tbsp coconut oil
1 onion, chopped 1 onion, chopped
2 garlic cloves, grated 2 garlic cloves, grated
thumb-sized piece ginger, grated thumb-sized piece ginger, grated
3 tbsp Thai red curry paste ( I use Mae Ploy which is very strong so I use 1tspn) 3 tbsp Thai red curry paste ( I use Mae Ploy which is very strong so I use 1tspn)
1 tbsp smooth peanut butter 1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks 500g sweet potato, peeled and cut into chunks
400ml can coconut milk 400ml can coconut milk
200g bag spinach 200g bag spinach
1 lime, juiced 1 lime, juiced
cooked rice, to serve (optional) cooked rice, to serve (optional)
dry roasted peanuts, to serve (optional) dry roasted peanuts, to serve (optional)

INSTANT POT METHOD
Melt the coconut oil in a saucepan over a medium heat and soften the onion for 5 mins. Add the garlic cloves and grated ginger, and cook for 1 min until fragrant.
Stir in the curry paste, peanut butter and sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
Put on the lid, seal and cook for 10 minutes, natural release.
Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts
STANDARD METHOD
Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
Bring to the boil, turn down the heat and simmer, uncovered, for 25 to 30 mins or until the sweet potato is soft.
Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.