Spinach & Sweet Potato Curry
This vibrant and flavorful sweet potato and spinach coconut curry is a delightful addition to your dinner table. With aromatic spices and creamy coconut milk melding together with tender sweet potatoes and vibrant spinach, this curry is a comforting and satisfying dish. Serve it with warm naan bread to soak up every last bit of this delicious sauce.
— Constant Cookbook
Ingredients
- 2 orange-fleshed sweet potatoes , cut into chunks
- 200g spinach , washed & roughly chopped
- 4 naan bread , warmed through
- 400g tin coconut milk
- 1 onion , finely sliced
- 2-3 madras curry paste , depending on how hot you like your curry
Instructions
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 387 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.6 milligram of sodium
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