Thai red sweet potato curry

• Thai red curry paste (vegetarian)80 g
• Coconut milk (tin)1 tin
• Sweet potatoes600 g
• Chickpeas (tin)1 tin
• Baby spinach200 g
• Basmati rice300 g
• Limes1 lime

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Heat a tablespoon of oil in a large pan over a medium heat. Fry the red curry paste for 1 minute, stirring, then pour in the coconut milk and 200 ml of water and stir until smooth.80 g thai red curry paste1 tin coconut milk
3. Peel the sweet potatoes and cut into 2 cm cubes. Add to the pan with the drained chickpeas, bring to a simmer and cook for 15 minutes, until the sweet potato is soft when you push a knife in.600 g sweet potatoes1 tin chickpeas
4. Stir in the spinach until wilted, about 1 minute, then squeeze in the juice of the lime. Taste, add salt if it needs it, and serve over the rice.200 g baby spinach1 lime

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