Sweet Potato Coconut Red Curry Recipe - Cook With Campbells Canada

Ingredients

• 2 tbsp 30 mL vegetable oil
• 1 2-inch piece ginger, peeled and minced
• 4 cloves garlic, peeled and minced
• 1/2 tsp 3 mL salt or fish sauce
• 1/4 cup 60 mL red curry paste
• 2 tbsp 30 mL tomato paste
• 1 can coconut milk (13.5-oz)
• 1 carton CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
• 2 lb 908 g sweet potatoes, peeled, cut into 1-inch pieces
• 8 cups 2 L chopped fresh spinach
• Fresh lime wedges, Thai basil and cilantro