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Step 1
Heat a small amount of oil in a frying pan over medium heat. Add the sweet potato and cook for a few minutes until the edges turn golden, before adding the aubergine and red pepper. Cook for another couple of minutes then pour over a jar of Bay’s Kitchen Stir-in Thai Red Curry Sauce, rinsing out the jar with a splash of water and adding that too. Cover the pan with a lid and let simmer for 20 minutes, or until the veg is tender.
Step 2
Meanwhile, cook the rice according to packet instructions.
Step 3
In the last few minutes of cooking, stir the spinach through the curry. Serve in bowls with the rice and a scattering of Thai basil, finely sliced chilli and a handful of chopped peanuts.