Thai coconut, sweet potato and peanut spice bowl

Hugely quick and punchy, this lovely spice bowl will leave you feeling full of nourishment and goodness. I used some frozen ingredients to save even more time, no harm in that – see here.
Serves: 1 • Prep time: 5 mins • Cook time: 10 mins • Easy
  • olive oil for frying
  • 80g of diced squash and sweet potato – I used these which I keep frozen
  • half an onion, finely chopped - I used frozen chopped
  • 1 small red chilli finely chopped - I used frozen again!
  • small clove of garlic, finely chopped - yes you guessed it :-)
  • 2 heaped teaspoons of red Thai curry paste
  • handful of frozen green beans
  • a few stems of tenderstem broccoli
  • half a tin of full fat coconut milk, about 200ml
  • sea salt
  • handful of peanuts
Fry the onion, garlic and chilli gently, until softened. Add the sweet potato and cook til soft, can add a splash of boiling water to the pan. Throw in the green beans and broccoli and cook for a couple of minutes so they're cooked but still nice and green.

Add the coconut milk and season with salt, then add the peanuts and cook for for a minute or two.

Serve straight away and add some fresh coriander or Thai basil to serve, if you have any!
Nutrition info
Peanuts are also a rich source of manganese which also helps with having fantastic bones and skin as well as helping to control blood sugar. And in these days of diabetes epidemics that's a huge bonus.

Nuts for the win!

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