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Sweet Potato Curry
Creamy coconut sweet potato curry made with very simple ingredients in less than half an hour! This family-friendly sweet potato curry is so comforting, easy to make, frugal and delicious!
Course
Main Course
Cuisine
International
Prep Time
10
minutes
Cook Time
20
minutes
Servings
4
Calories
452
kcal
Author
Diana
Ingredients
1
tablespoon
vegetable oil
1
yellow onion
diced
1
cm
gingerroot
peeled and grated or diced
1
cm
turmeric root
peeled and grated or diced
1
green chilli
deseeded and diced
1
clove
garlic
minced
1
teaspoon
ground coriander
1
teaspoon
ground cumin
1
large
sweet potato
peeled and cubed
1
carrot
peeled and sliced
1 (400ml)
tin (1 ¾ cups)
coconut milk
½
teaspoon
salt
¼
teaspoon
ground black pepper
½
cup
spinach
shredded (or baby spinach - leave them as they are)
For the brown rice:
140 grams
5 ounces
brown basmati rice
1 litre
water
½
teaspoon
salt
Instructions
Heat oil in a pot, then saute the onion until it's soft and translucent.
Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.
Add sweet potato, carrot, and coconut milk. Cover with a lid, and simmer until the carrot and the potato are soft. Turn off the heat.
Season with salt and pepper. Then add the spinach, and give the curry a gentle stir for the spinach to wilt.
To cook the brown rice:
Add brown rice to a pot, and cover with the water. Season with salt. Bring to a boil, then cover with a lid and simmer for 20-22 minutes.
Rinse the excess water, fluff with a fork and serve.
Notes
Garnish with crushed cashew nuts, or Thai basil leaves (or any basil) if desired.
Nutrition
Calories:
452
kcal
|
Carbohydrates:
52
g
|
Protein:
7
g
|
Fat:
26
g
|
Saturated Fat:
22
g
|
Sodium:
696
mg
|
Potassium:
720
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
14960
IU
|
Vitamin C:
9.5
mg
|
Calcium:
75
mg
|
Iron:
5.2
mg