Sweet Potato and Spinach Curry
A flavorful and creamy sweet potato and spinach curry infused with aromatic spices, perfect for a cozy vegetarian meal.
10 min
Prep
30 min
Cook
4
Serves
350
Calories
Macros · per serving
5g protein
45g carbs
18g fat
Ingredients
For 4 servings
- 3 sweet potato
- 200 g spinach
- 1 onion
- 3 clove garlic
- 1 tbsp ginger
- 400 ml coconut milk
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp vegetable oil
- salt — to taste
- black pepper — to taste
- 200 ml water
Instructions
- 1
Peel and cube the sweet potatoes into 1-inch pieces.
- 2
Dice the onion and finely chop the garlic and ginger.
- 3
Heat vegetable oil in a large pan over medium heat.
- 4
Add the onion, garlic, and ginger; sauté until the onion is translucent, about 5 minutes.
- 5
Add curry powder, ground cumin, and ground coriander; cook for 1 minute until fragrant.
- 6
Add the sweet potatoes to the pan, stirring to coat with spices.
- 7
Pour in the coconut milk and water, and season with salt and black pepper.
- 8
Bring to a boil, then reduce heat to simmer until sweet potatoes are tender, about 15-20 minutes.
- 9
Add the spinach and stir until wilted, about 2 minutes.
- 10
Adjust seasonings as needed and serve the curry hot over rice or with naan bread.
Cook it this week.
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