Get the Recipe: Sweet Potato Curry
This sweet potato curry is a hearty and flavorful one pot meal! This curry is loaded with bold flavors and wholesome ingredients. It is great for family dinners, meal prep and leftovers.
Ingredients
- 1 tbsp olive oil, or coconut oil
- ½ cup white onion, finely diced
- 2 cups cubed sweet potatoes
- 1 tbsp ginger paste
- 1 tbsp red curry powder, or red curry paste
- 1 tbsp curry powder
- 13 ounces canned coconut milk
- 1 cup vegetable broth
- 3 cups chopped spinach
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. Replace with shallots if desired.
- Dice sweet potatoes into no larger than 1 inch cubes.
- Canned coconut milk is the best option for this recipe. It is much thicker and more creamy than other milks.
- Continue cooking until sweet potatoes are fork tender.
- Please taste as you cook. Then, adjust spices and seasonings as desired.
- Store leftovers in the fridge for up to 4 days.
- Freeze up to 1 month.
Calories: 328kcal, Carbohydrates: 24g, Protein: 4g, Fat: 26g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 307mg, Potassium: 667mg, Fiber: 6g, Sugar: 7g, Vitamin A: 11699IU, Vitamin C: 12mg, Calcium: 76mg, Iron: 3mg