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Sweet Potato and Spinach Curry
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 40 min
- Servings
- 4.00 serving(s)
Categories
- Curry
Cuisine
- Indian
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sweet Potato and Spinach Curry brings together 500 g sweet potatoes, peeled and chunked, 3 tablespoons vegetable oil, 1 red onion, chopped in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 500 g sweet potatoes, peeled and chunked
- 3 tablespoons vegetable oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon turmeric
- 1 large red chili pepper, deseeded and chopped
- 400 ml coconut milk
- 250 g Baby Spinach, washed
- 1 tablespoon curry paste (you choice of strength)
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Instructions
Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes.
Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.
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