Vegan Red Thai Satay Curry Recipe.

You'll need...

• —2 Veetee Thai Jasmine rice
• —2 sweet potatoes, peeled and chopped into chunks
• —1 eggplant, chopped into chunks
• —2 handfuls of spinach
• —1tbsp olive oil
• —1 red onion, thinly sliced
• —2 garlic cloves, crushed
• —3 tbsp Red Thai curry paste
• —2 tbsp peanut butter
• —3 ⅓ cup light coconut milk
• —3 tbsp roasted peanuts
• —1 lime, quartered
• —Handful of fresh cilantro to serve

The how...

1. In a large pan, warm the oil on a medium heat. Once hot, add the onion and cook for 5 minutes until soft.
2. Add the garlic and cook for a further minute.
3. Next, add the red Thai curry paste and peanut butter. Cook for 30 seconds to release the flavors.
4. Add the coconut milk and a half cup of water. Stir until well combined.
5. Once the curry is bubbling, add the sweet potatoes, then reduce the heat to a simmer.
6. As the sweet potatoes begin to soften, add in the eggplant. Continue to stir until the eggplant has cooked through and the curry has thickened.
7. Add the spinach and cook until it’s just wilted.
8. Cook the Thai Jasmine rice according to package instructions.
9. Serve up the curry with the rice and top with fresh cilantro, roasted peanuts and lime. Enjoy!