4 servings
30 min

WHAT YOU NEED

• 2 medium sized sweet potato

• 4 servings basmati rice

• 1 tbsp canola oil

• 2 cloves garlic

• 2 cm (1 inch) ginger

• 1/2 tbsp red curry paste

• 3 tbsp peanut butter

• 1 can coconut milk

• 2 dl water

• 1 tbsp japanese soy sauce

• 2 lime

• 1 tsp turmeric

• 1 tsp ground coriander

• 150 g spinach

• 2 packs (á 230 g) cooked chickpeas

• 1 dl peanuts, roasted and salted

WHAT TO DO

1. Cook the rice according to instructions on the package.

2. Peel and chop sweet potatoes into small cubes. Peel and mince garlic and ginger.

3. Boil sweet potato in a large pot for 7-8 min until slightly softened. Add half the sweet potato to a blender mix until smooth.

4. Heat oil in a large pot, over medium heat. Add garlic and ginger and cook until softened. Add the rest of the sweet potato and cook for another 2 minutes before you stir in the curry paste and peanut butter.

5. Add coconut milk, the blended sweet potato, soy sauce, juice from lime and spices. Stir and let simmer for 15 min.

6. Stir in chickpeas and spinach towards the end. Cook until the spinach is warm and soft.

7. Serve with rice, chopped peanuts, lime and cilantro.

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