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!
Servings 4
Calories 452kcal
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: 452kcal | Carbohydrates: 52g | Protein: 7g | Fat: 26g | Saturated Fat: 22g | Sodium: 696mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14960IU | Vitamin C: 9.5mg | Calcium: 75mg | Iron: 5.2mg