Sweet potato and peanut curry

1 T oil

1 onion, chopped

2 garlic cloves, minced

1 tsp ginger, grated

2-3 T Thai red curry paste (depending on spiciness, taste partway)

3 T peanut butter

2 large or 3 small sweet potatoes, peeled and cut into chunks (500-700g)

1 can of light coconut milk

1 can chickpeas, drained

5-7oz bag of spinach, chopped

1 lime, juiced

cooked rice, to serve

peanuts, to serve

Heat oil in a large pot and soften chopped onion for 5 mins. Add garlic and ginger and cook for 1 min until fragrant.

Stir in red curry paste, peanut butter, and sweet potato, then add coconut milk, about 7oz water, and chickpeas.

Bring to a boil, turn down the heat, and simmer for 25-30 mins or until the sweet potato is soft.

Stir in spinach and the juice of 1 lime, and season well with salt. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry-roasted peanuts.