Sweet Potato & Spinach Curry

Discover the delightful Sweet Potato & Spinach Curry, a vibrant and satisfying vegetarian dish packed with flavor and nutrition. This recipe combines sweet potatoes and nutrient-rich spinach in a creamy coconut milk sauce, creating a comforting meal that’s perfect for any occasion. Easy to prepare, this curry makes a wholesome option for busy weeknights or leisurely weekends. Embrace plant-based cooking and enjoy a dish that supports your health while tantalizing your taste buds.

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Ingredients

2 medium sweet potatoes, peeled and diced

3 cups fresh spinach, washed and chopped

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (400ml) coconut milk

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 tablespoon olive oil or coconut oil

1 tablespoon tomato paste

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or naan for serving

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add Spices: Sprinkle in the curry powder, ground cumin, and turmeric. Stir continuously for about 1 minute to toast the spices, enhancing their flavors.

Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot and stir well to coat them with the spice mixture. Cook for about 3 minutes.

Pour Coconut Milk: Pour in the coconut milk and add the tomato paste. Mix everything together, ensuring the sweet potatoes are submerged in the liquid. Bring the mixture to a gentle boil.

Simmer: Reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes or until the sweet potatoes are fork-tender.

Add Spinach: Once the sweet potatoes are cooked, add the chopped spinach. Stir until the spinach wilts down and incorporates into the curry.

Season: Taste the curry and season with salt and pepper as needed. If you like it a bit spicier, you can add a pinch of cayenne pepper or chili flakes.

Serve: Serve hot over cooked rice or with naan bread. Garnish with freshly chopped cilantro for a burst of color and added freshness.

Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings