Ingredients

• 1 cup peanuts, boiled until tender
• 1 tsp canola or other vegetable oil
• 1 large sweet potato, peeled then diced into small pieces
• 1 cup thick coconut milk
• 2 cups baby spinach leaves, whole. If using regular spinach, chop into strips
• 1/4 cup Thai red curry paste

How to Make Thai-Style Peanut Curry

• Heat the oil in a saucepan.
• Add 1/4 cup of the coconut milk and the Thai red curry paste and stir together until they are well mixed and fragrant.
• Add the sweet potatoes and some of the water from boiling the peanuts or, if you don't have any remaining, just add 1/4 cup of water.
• Bring to a boil, then lower the heat and let the sweet potatoes cook until tender.
• Add the peanuts with 1 cup of the water they were boiled in (use regular water if you don't have enough).
• Add salt and stir well. Now add the spinach and the remaining curry paste.
• Turn off heat when the spinach just wilts - don't cook it too long because you don't want the spinach to turn too soft.
• Recipe courtesy: Holy Cow Vegan.