If you feel like you’re struggling to get in your five a day, give this tasty curry a go – you can easily pop this in the slow cooker or make it the night before to save time and it is a sure fire way to get the kids to eat their veggies! It is also a recipe you can easily adapt and add substitutions to, so you can experience different flavours every time you make it! It is also mostly all done in one pot, saving on the washing up!
What you will need:
1 large onion, diced
2 sweet potatoes, diced
2 tsp green curry paste
1 aubergine, chopped
2 courgettes, sliced
250g tomatoes
1 tin coconut milk (you could also use cream if you are unsure of allergies)
2tbsp smooth peanut butter (leave this out if you are unsure of allergies)
500ml vegetable stock
1 bag of baby spinach
1 lime, quartered
1 pack coriander, chopped
Rice (use 2 packs of microwave rice to save time!)
3 tbsp Olive Oil
Salt and pepper to taste
Method:
1. In a large pan, heat the olive oil over a medium heat, add the onion and sprinkle some salt and pepper. Fry for five minutes until soft and then add the sweet potato and fry for another 10 minutes, stirring occasionally.
2. Add the curry paste and fry off for 2-3 minutes until fragrant. Add the rest of the veg apart from the spinach and fry for a couple of minutes more. Add the coconut milk, peanut butter and stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the spinach in batches, allowing to wilt.
3. Cook the rice according to pack instructions and split into four bowls. Serve the curry on top and finish with a squeeze of lime.
