The New Year is just days away, and Brits have started to make their New Year’s resolutions. A common and stereotypical goal is weight loss, as many want to look and feel their best for a fresh start. However, many will assume that they have to sacrifice their favourite meals for a healthy diet.
As it’s still winter, no one wants to eat a salad instead of a warm and hearty meal. Luckily, a chef at Good Food revealed a low-calorie curry recipe that’s extremely delicious if you ditch chicken for one vegetable. They shared: “With spinach and sweet potato, it boasts two of your five-a-day, and it’s under 400 calories.”
How to make sweet potato curry
This recipe, courtesy of Good Food, takes 15 minutes to prepare and 45 minutes to cook. Alternatively, you can check out how to make Gordon Ramsay’s one-pot chicken curry recipe, which is ready in 10 minutes, by clicking here.
Ingredients
One tablespoon of coconut oilOne onionTwo garlic clovesOne small piece of gingerThree tablespoons of Thai red curry pasteOne tablespoon of smooth peanut butter500g of sweet potato400ml can of coconut milk200g bag of spinachOne limecooked rice (optional)Dry roasted peanuts (optional)
Method
To begin, in a pan over medium heat, melt one tablespoon of coconut oil and then pour in your chopped onion and cook until softened. Then add your grated garlic cloves and some grated ginger and cook until fragrant.
Stir in three tablespoons of Thai red curry paste, one tablespoon of peanut butter, chunks of sweet potato, 400ml of coconut milk, and 200ml of water.
Bring to a boil, then simmer, uncovered, for 25–30 minutes, or until the sweet potato is tender. Next, stir in 200g spinach and the lime juice.
Season your curry well, and serve on a bed of cooked rice. The chef recommends sprinkling with dry-roasted peanuts for extra crunch.
