Sweet Potato & Peanut Curry with Iron-Enriched Broth

Sweet Potato & Peanut Curry with Iron-Enriched Broth

  • A deliciously creamy curry that's packed with nutrients and enhanced with The Iron Egg for additional iron benefits.

    Preparation time: 10 minutes
    Cooking time: 40 minutes
    Serves: 4

    Ingredients:

    • 1 tbsp coconut oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, grated
    • 1 thumb-sized piece ginger, peeled and grated
    • 3 tbsp Thai red curry paste (ensure it's vegetarian/vegan if required)
    • 1 tbsp smooth peanut butter
    • 500g sweet potato, peeled and cut into 2cm chunks
    • 400ml can coconut milk
    • 200ml water
    • 1 Iron Egg
    • 200g fresh spinach
    • Juice of 1 lime
    • Salt and freshly ground black pepper, to taste
    • Cooked basmati rice, to serve
    • 2 tbsp dry roasted peanuts, roughly chopped, to garnish (optional)
    • Fresh coriander leaves, to garnish (optional)

    Method:

    STEP 1
    Heat the coconut oil in a large saucepan over a medium heat. Add the chopped onion and cook for 5 minutes until softened but not coloured. Add the grated garlic and ginger, then cook for a further minute until fragrant, stirring continuously to prevent burning.

    STEP 2
    Stir in the Thai red curry paste and peanut butter, cooking for 30 seconds to release the flavours. Add the sweet potato chunks and stir to coat in the spice mixture. Pour in the coconut milk and water, then bring to a gentle boil.

    STEP 3
    Add The Iron Egg to the curry and simmer for 10 minutes to infuse the broth with iron. Carefully remove The Iron Egg with a slotted spoon (caution: it will be very hot). Continue to simmer the curry, uncovered, for a further 15-20 minutes until the sweet potato is tender when pierced with a fork and the sauce has thickened slightly.

    STEP 4
    Stir through the spinach until just wilted, then add the lime juice. Season to taste with salt and pepper. Remove from the heat and allow to rest for 2 minutes.

    STEP 5
    Serve the curry over warm basmati rice, garnished with chopped peanuts and fresh coriander leaves if desired. For maximum iron absorption, accompany with a glass of orange juice - the vitamin C helps your body absorb the iron more effectively.

    Tips:

    • This curry can be made ahead and frozen for up to 3 months. Simply omit the spinach and add when reheating.
    • For a protein boost, add a drained can of chickpeas along with the sweet potato.
    • The Iron Egg adds approximately 6mg of iron to this dish - about 1/3 of an adult's daily recommended intake.
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