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Spice your life up with this simple and easy sweet potato and peanut curry 1 tbsp coconut oil 1 onion, chopped 2 garlic cloves, grated thumb-sized piece ginger, grated 3 tbsp curry powder 1 tbsp smooth peanut butter 500g sweet potato, peeled and cut into chunks 400ml can coconut milk 200g bag spinach 1 lime, juiced cooked rice, to serve (optional) dry roasted peanuts, to serve (optional) Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant. STEP 2 Stir in 3 tbsp of curry powder, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water. STEP 3 Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft. STEP 4 Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.