Fifteen Kilograms of Imperfect Lemons

Slice 1 onion and finely chop 2 garlic cloves and sauté in 1 tablespoon oil. Add a 3cm piece grated ginger, 3 tablespoons Thai red curry paste and 1 tablespoon crunchy peanut butter. Add 500g chunks peeled sweet potato and sweat in the pot. Then add a 400ml tin coconut milk and 200ml water. Cook for about 30 minutes or until sweet potato is cooked. Then stir through a bunch of chopped spinach and a bunch of coriander. Serve with lime wedges.

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