The BEST Sweet Potato Curry
This sweet potato curry is a hearty and flavorful dish perfect for any night of the week. Packed with nutritious ingredients and aromatic spices, it’s a delicious and healthy option that’s also great for meal prepping and freezing.
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Servings: 4 servings
Ingredients
- 500 g sweet potatoes, peeled and chopped
- 2 tablespoons olive oil or vegetable oil
- 1 red onion, finely sliced
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced (adjust to taste)
- 4 tablespoons Thai red curry paste
- 400 ml full-fat coconut milk
- 300 ml water or broth
- 300 g spinach, roughly chopped
Optional Toppings
- 3 tablespoons cashews, chopped
- ½ bunch basil, chopped
- ½ bunch coriander, chopped
Instructions
- Prep Ingredients: Chop the sweet potatoes into cubes and roughly chop the spinach. Set aside.
- Cook Aromatics: In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until they begin to soften, about 1 minute. Add the garlic and ginger, and continue to cook until everything is soft and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste, ensuring it coats the aromatics well.
- Cook Sweet Potatoes: Add the sweet potatoes to the pan, stirring to coat them in the curry paste. Pour in the coconut milk and water or broth, ensuring the potatoes are just covered. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Add Spinach: Remove the pan from the heat and stir in the chopped spinach once the potatoes are tender. The residual heat will wilt the spinach.
- Prepare Toppings: While the spinach is wilting, chop the cashews, basil, and coriander until fine. You can do this by hand or in a food processor.
- Serve: Serve the curry over a bed of steaming rice and top with chopped cashews, basil, and coriander.
Notes
- Freezing the Curry: Allow the curry to cool completely before transferring it to containers or freezer bags. Label the bags with the date and recipe name. Lay the bags flat in the freezer for easier storage.
- Reheating the Curry: Stovetop: Remove from the freezer and reheat gently in a pan over low heat. Add a bit of water if the curry is too thick. Stir occasionally until heated through.
- Microwave: Place in a microwave-safe container and reheat on medium power for 30 seconds, stirring between each interval until hot.
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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