Sweet Potato Curry
Prepare a sweet potato curry using coconut milk, spices, and vegetables, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Sweet Potato (peeled and cubed) | 750 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Red Bell Pepper (chopped) | 1 | Count |
| Spinach (fresh) | 100 | Grams |
| Vegetable Broth (low-sodium) | 500 | Milliliters |
| Curry Powder (mild) | 2 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Coriander (ground) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Cilantro (fresh, chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Stir in curry powder, cumin, and coriander. Cook for 1 minute until fragrant.
- Add cubed sweet potatoes and chopped red bell pepper. Stir to coat with spices.
- Pour in vegetable broth and bring to a simmer. Cover and cook for 15 minutes.
- Add coconut milk and continue to simmer uncovered for another 10 minutes until sweet potatoes are tender.
- Stir in fresh spinach and cook until wilted.
- Season with salt, black pepper, and lime juice. Adjust seasoning to taste.
- Garnish with chopped cilantro before serving.
Kitchen equipment
Large PotGrater