The BEST Sweet Potato Curry
Quick and easy using, sweet, spicy and fragrant, this sweet potato curry is a basic recipe that can be on your dinner table in 30 minutes. Serve it with fluffy steaming rice and some naan bread for perfect comfort.
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Servings: 6 servings
Ingredients
- 500 g (3 4/7 cups) sweet potatoes, peeled and chopped
- 2 tablespoons (2 tablespoons) olive oil or vegetable oil
- 1 (1) red onion, finely sliced
- 3 cloves (3 cloves) garlic, minced
- 2 tablespoons (2 tablespoons) ginger, minced (adjust the amount according to your taste)
- 4 tablespoons (4 tablespoons) Thai red curry paste
- 400 ml (1 ⅗ cups) tin coconut milk, full fat preferably
- 300 ml (1 ⅕ cups) water or broth, I used water
- 300 g (3 ½ cups) spinach, roughly chopped
- Topping, optional but very worth it
- 3 tablespoons (3 tablespoons) cashews, chopped
- ½ (½) bunch basil, chopped
- ½ (½) bunch coriander, chopped
Instructions
- Chop the sweet potatoes into cubes (about 2 bites large) and chop the spinach roughly and set both aside.
- In a medium sauce pan over a medium heat warm the olive oil and add the onions. Sweat the onions for about 1 minute before adding in the ginger and garlic. Once they’ve been added, continue to sweat the onions, ginger and garlic until everything is soft and very fragrant.
- Add the Thai red curry paste to the pan and stir well to get everything coated. Add the sweet potatoes to the pan and stir once more. Pour the coconut milk and the water or stock into the pot so that the potatoes are just covered. Bring to a boil, then turn down to a simmer and continue to simmer until the potatoes are tender.
- Once the potatoes are tender, remove the pan from the heat and add in the chopped spinach. Stir the spinach into the curry to wilt it. The residual heat will take care of this.
- While the spinach is wilting, chop the cashews, basil and coriander until it resembles a fine crumb. You can either do this by hand or in a food processor.
- Serve everything over a bed of steaming rice.
Notes
How to freeze curry
- Let it cool completely to room temperature or in the fridge.
- Divide into containers or freezer bags and label with the date and recipe. (No surprises when you defrost!)
- Place in the freezer (lay the bags flat if you're using freezer bags.)
- To reheat the curry, defrost in the fridge overnight or on the worktop for a few hours. Because this curry doesn't have meat in it, it's fine to defrost at room temperature for a few hours.
- Remove to curry from the freezer bag or the container and place in a pan. Over low heat, gently reheat the curry and add some water if it's too thick. Once the curry is hot all the way through, serve over a bed of rice or noodles.
- Place in a container and reheat on medium at 30-second intervals and stirring after every interval.
- There is so much love in my heart for a simple curry and some very easy, healthy and freezer/ meal-prep friendly recipes right now that I think I might just burst. And I'm just trying to spread that all that love one easy curry recipe at a time!
Nutrition
Calories: 266kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 783mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18109IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 5mg
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