Servings
Font
Back
Thai green curry with sweet potato, spinach and mushrooms
4 from 3 votes

Thai green curry with sweet potato, spinach and mushrooms

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.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 2 bowls
Calories: 478 kcal
Course: Dinner
Cuisine: Asian, Thai

Ingredients

  • 3 cups sweet potato peeled and diced (450 grams
  • 1 to 2 tbsp coconut aminos
  • 4 cups spinach
  • ½ to 1 tsp sesame oil
  • 2 cups shiitake mushrooms or any kind you like, preferably as firm as possible (150 grams)
  • 2 onion yellow
  • 2 cloves garlic
  • 4 generous tbsp thai green curry paste homemade
  • or 3 or 3 tablespoons thai green curry paste is usually a bit more concentrated, store bought
  • ½ can coconut milk
  • 1 cup broth or mushroom broth, MM healing
  • or or any vegetable broth you usually use
  • extra extra water if needed
  • 1 handful cilantro or some left over from making the paste, fresh
  • 2 tablespoons coconut oil to bake in, more if needed

Instructions

    Cup of Yum
  1. 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).
  2. Finely chop the onions and fry in coconut oil untill translucent.
  3. Press the garlic and add.
  4. Peel and dice the sweet potatoes. Add and bake until browned just a little bit.
  5. Shove the potatoes aside, add just a bit of oil again if needed and bake the paste briefly in the free space.
  6. 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.
  7. 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.
  8. When the potatoes are soft chop up the mushrooms roughly and add.
  9. 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.
  10. Top with extra cilantro.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 478

% 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.