On Monday Julia made:

Satay Sweet Potato Curry
Ingredients (for 4 people):
1 tbsp oil
1 big onion, chopped
Garlic and ginger as much as your hart desires, grated (but I recommend 3 gloves of garlic and a thumb-sized piece of garlic)
3 tbsp Thai red curry paste
1 tbsp peanut butter, preferably 100% peanut
500g peeled and diced sweet potato
400ml can coconut milk
200ml water
600g fresh spinach
1 lime, juiced (and zest)
Cashews, roasted
Serve with rice or naan bread
Method:
1. Warm oil in a saucepan or a wok. When the oil is warm, soften the chopped onion. When the onion is soft add the grated garlic and ginger until they start smelling nice.
2. Then add 3 tbsp of the Thai red curry paste and bake for a minute. Add the tbsp of peanut butter and the 500g sweet potato. Then add 400ml of coconut milk and 200ml of water. TIP: If you like it to be a bit fresh you can also add the zest from the lime.
3. Bring to a boil and turn down the heat. Let it simmer, uncovered for 30-35 minutes, until the sweet potato is soft. In the meantime, you can roast your cashews and you can cook your rice or bake your naan bread.
4. Take the pan of the heat and stir through the 600g of spinach and the lime juice. Also, add the cashews.
5. Taste and add seasoning to your liking.
6. Enjoy!