Vegan Thai Peanut Curry

Heat the coconut oil in a large pot over medium heat. Add the onion and fry it for 1-2 minutes until it softens. Add the garlic and ginger and continue to cook for another 30 seconds until fragrant.
1 tbsp coconut oil
1 medium onion
4 garlic cloves
2 tbsp ginger
Next, add the red pepper and fry it for 1-3 minutes, depending on how crunchy you like it. If you want it to be on the softer side, cook it for the full 3 minutes.
1 red pepper
Stir in the Thai red curry paste, and then add the coconut milk and peanut butter to the pan. Stir until the peanut butter is completely incorporated, then add the sweet potatoes. If the sauce looks too thick, add a dash of water and bring it to a boil.
3 tbsp Thai red paste
1 can (13.5 fl oz / 400 ml) coconut milk
30 g ¼ cup smooth peanut butter
2 medium sweet potatoes
Lower the heat and simmer for 10-12 minutes until the sweet potatoes are fork-tender.
Add the baby spinach to the pot and continue to simmer for 1-2 minutes until it wilts. Season to taste and serve with chopped peanuts on top and a dash of lime juice if you want.
100 g 3.5 oz baby spinach
30 g ¼ cup peanuts, to serve