Thai green curry with sweet potato, spinach and mushrooms
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4.0
3 reviews
Good
Thai green curry with sweet potato, spinach and mushrooms
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Easy to make vegan and soyfree Thai green curry with sweet potato, spinach and shiitake mushrooms. Cooked in broth and coconut milk. With home made green curry paste from scratch.
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Ingredients
- 3 3 cups sweet potatoes peeled and diced (450 grams)
- 1 1 to 2 tbsp Coconut aminos
- 4 4 cups spinach
- ½ ½ to 1 tsp sesame oil
- 2 2 cups Shiitake mushrooms or any kind you like, preferably as firm as possible (150 grams)
- 2 2 yellow onions
- 2 2 cloves garlic
- 4 4 generous tbsp Homemade Thai Green Curry Paste
- or 3 or 3 tablespoons store bought Thai green curry paste is usually a bit more concentrated
- ½ ½ can coconut milk
- 1 1 cup MM healing broth or mushroom broth
- or or any vegetable broth you usually use
- extra extra water if needed
- 1 1 handful fresh cilantro or some left over from making the paste
- 2 2 tablespoons coconut oil to bake in, more if needed
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Instructions
- Make the paste as described in this recipe. The paste you don't use right away can be kept in the fridge for 2 to maybe 3 days. The rest can be frozen (I use an ice cube tray for that).
- Finely chop the onions and fry in coconut oil untill translucent.
- Press the garlic and add.
- Peel and dice the sweet potatoes. Add and bake until browned just a little bit.
- Shove the potatoes aside, add just a bit of oil again if needed and bake the paste briefly in the free space.
- Poor in the broth and coconut milk and stir. Make sure the potatoes are fully covered. Bring to a soft boil. Let it simmer for about 20 minutes with the lid on, but with a small opening.
- The potatoes need to soften completely. Therefor stir once in a while to make sure no parts stick out from the sauce for long (so they won't get under cooked). If needed add some water, but preferably your sauce should thicken a bit.
- When the potatoes are soft chop up the mushrooms roughly and add.
- Lower the heat. Add in the spinach hand by hand and let it shrink. As soon as all the spinach has shrunk turn off the heat and serve.
- Top with extra cilantro.
Nutrition Information
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Calories
478kcal
(24%)
Carbohydrates
66g
(22%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
667mg
(28%)
Potassium
1744mg
(50%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
34317IU
(686%)
Vitamin C
32mg
(36%)
Calcium
171mg
(17%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 667mg | 28% |
| Potassium | 1744mg | 37% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 34317IU | 686% |
| Vitamin C | 32mg | 36% |
| Calcium | 171mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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