Sweet Potato Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
328 kcal
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Course
Main Course
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Cuisine
Indian
Sweet Potato Curry
Description
The Sweet Potato Curry recipe features a blend of tender sweet potato cubes cooked with finely diced onion, ginger paste, red curry powder, and curry powder. These ingredients are gently sautéed and then simmered in thick canned coconut milk and vegetable broth until the sweet potatoes are fork tender. After cooking, chopped spinach is stirred in until wilted, adding color and extra nutrients.
The curry combines the natural sweetness of sweet potatoes with the warm, aromatic spices of red and regular curry powders. The creamy coconut milk enriches the sauce, creating a smooth texture that coats the vegetables. The spinach adds a fresh element to the final dish. The curry is cooked in one skillet and served hot, making it an uncomplicated yet flavorful meal.
This dish works well as a vegetarian main course or a side dish paired with rice or flatbread. Leftovers can be kept refrigerated for up to 4 days or frozen for up to a month, making it convenient for meal planning. Adjust seasoning during cooking according to taste requirements, and finely dice onions or substitute shallots for a milder flavor.
Ingredients
- 1 tbsp olive oil or coconut oil
- ½ cup white onion finely diced
- 2 cups sweet potato cubed
- 1 tbsp ginger paste
- 1 tbsp red curry powder or red curry paste
- 1 tbsp curry powder
- 13 ounces coconut milk canned
- 1 cup vegetable broth
- 3 cups spinach chopped
Instructions
- First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.
- Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.
- Cook for 2 minutes.
- Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.
- Turn heat off. Add in chopped spinach. Stir until wilted.
- Finally, ladle curry into bowls.
Notes
- Finely dice onions or substitute with shallots if preferred for a milder taste.
- Cube sweet potatoes into pieces no larger than 1 inch to ensure even cooking.
- Use canned coconut milk for a thicker, creamier curry base compared to other coconut milks.
- Cook until sweet potatoes are fork tender before adding spinach.
- Season and adjust spices during cooking to taste.
- Store leftovers covered in the fridge for up to 4 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 307mg | 13% |
| Potassium | 667mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 11699IU | 234% |
| Vitamin C | 12mg | 13% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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