Ingredients:
3 sweet potatoes, peeled,diced ( white flesh)
2 tablespoons Thai red curry paste
2 cups vegetable broth
4 tablespoons vegan butter
1 bunch green onions, coarsely sliced
2 cups spinach leaves
Directions:
Place potatoes and green onions in large sauce pan, pour in vegetable broth and curry paste.
Cook covered until potatoes are very tender and have absorbed most of broth.
Stir in spinach leaves.
They’ll melt into dish in seconds.
Mash all together.
Salt& pepper to taste.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.