Name: Sweet Potato Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 0.5 cup white onion; 2 cups sweet potatoes; 1 tbsp ginger paste; 1 tbsp red curry powder; 1 tbsp curry powder; 13 ounces canned coconut milk; 1 cup vegetable broth; 3 cups spinach

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Sweet Potato Curry

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Ingredients

Warning0 allergens identified

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Cube Sweet Potatoes Evenly 🔪
Cut sweet potatoes into uniform 1-inch cubes so they cook at the same rate and create a consistent texture throughout your curry.
Toast Your Spices First 🌟
Bloom the curry powder and red curry powder in hot oil for 30-60 seconds before adding other ingredients to unlock deeper, more complex flavors.
Temper the Coconut Milk 🥥
Add coconut milk gradually while whisking rather than dumping it all at once to prevent curdling and achieve a silky, smooth sauce.
Save Spinach for Last 🥬
Stir in spinach in the final 2-3 minutes of cooking to preserve its vibrant color, nutrients, and delicate texture instead of cooking it into submission.
Layer Your Aromatics 🧅
Sauté onions until golden before adding ginger paste to build a flavorful foundation, then add potatoes to create depth and prevent raw spice flavors.