Peanut & Ginger Sweet Potato Curry with Pak Choy and Brown Basmati Rice
A super colourful and vibrant curry dish with a variety of textures. This is simple to whip up in the middle of the week and we've used pak choi, a type of brassica vegetable rich in anti-inflammatory plant chemicals, with high fibre rice and sweet potato which add beautiful body to this simple curry.
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points
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
sweet potato - butternut squash, beetroot, cauliflower florets, celeriac
pak choy - savoy cabbage, kale, Chinese cabbage, spring greens
red pepper - courgette strips, carrots
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vegetables
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