Satay Sweet Potato and Spinach Curry

For the curry:
• 2 tbsp vegetable oil
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste (vegan-friendly)
• 400ml coconut milk
• 200ml vegetable stock
• 3 tbsp peanut butter (smooth or crunchy)
• 2 tbsp soy sauce
• 2 medium sweet potatoes (peeled and diced)
• 150g fresh spinach
• 1 tbsp lime juice

For garnish:
• Chopped peanuts
• Fresh cilantro
• Lime wedges

Step 1: Sauté the aromatics
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant.

Step 2: Build the curry base
1. Stir in the red curry paste and cook for 1 minute.
2. Add the coconut milk, vegetable stock, peanut butter, and soy sauce. Mix until smooth.

Step 3: Cook the sweet potatoes
1. Add the diced sweet potatoes to the pot. Bring the mixture to a simmer and cook for 15–20 minutes until the sweet potatoes are tender.

Step 4: Add the spinach
1. Stir in the fresh spinach and cook for 2–3 minutes until wilted.
2. Add the lime juice and adjust seasoning to taste.

Step 5: Serve
1. Serve the curry over steamed rice. Garnish with chopped peanuts, fresh cilantro, and lime wedges.