Baked sweet potato Thai curry

Easy peasy, one pot, all in the oven. Yum.

Adapted from The Green Roasting Tin.

Makes 2 servings - double it to give you leftovers for the week.

Ingredients

• 500g sweet potatoes, peeled and cut into 1cm slices

• 1 red pepper, chopped into 2 cm cubes

• 1 stick of lemongrass, broken

• 5cm ginger, grated

• 2 cloves garlic, grated

• 1 large chilli, halved lengthways

• 1 x 400ml coconut milk, stirred

• 1 tbsp peanut butter (optional)

• 500ml boiling veg stock

• 3 tbs red curry paste

• 200g bag spinach

• 1 lime, juiced

• 25g fresh coriander leaves

To serve: some cooked quinoa or brown rice

Method

Preheat oven to 180C fan / 200C / gas 6.

Put sweet potatoes, red pepper, lemongrass, ginger, garlic, chilli, coconut milk, curry paste and stock into a deep roasting tin or casserole dish, then put in oven to cook, uncovered for 40 minutes.

Remove dish from oven. Stir in lime juice and spinach. Return to oven for 5 minutes.

Serve with quinoa or brown rice and a generous sprinkle of coriander.

If you get bored of the leftovers you can whizz it up into a soup!