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Sweet Potato And Spinach Curry Recipe

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Creamy Thai Sweet Potato Curry Recipe Pinch of Yum
Creamy Thai Sweet Potato Curry Recipe Pinch of Yum from pinchofyum.com

Description

If you're looking for a healthy, tasty and comforting meal, then you should try this sweet potato and spinach curry recipe. It's a vegan and gluten-free recipe that is full of flavor and nutrients. The sweet potato adds a natural sweetness to the dish, while the spinach provides a nutritional boost.

Prep Time

The preparation time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of paprika
  • 1 can of diced tomatoes
  • 1 can of chickpeas, drained and rinsed
  • 2 cups of fresh spinach
  • 1 cup of vegetable broth
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Equipment

  • A large pot
  • A wooden spoon
  • A knife
  • A cutting board

Method

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic, and cook until the onion is translucent.
  3. Add the sweet potatoes, cumin, coriander, turmeric, paprika, salt, and pepper, and stir well.
  4. Add the diced tomatoes, chickpeas, and vegetable broth, and stir well.
  5. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
  6. Add the spinach and stir well, then let it cook for another 5 minutes or until the spinach is wilted.
  7. Remove from heat and let it cool for a few minutes.
  8. Serve hot with rice or naan bread.

Notes

  • You can adjust the spices according to your taste.
  • You can also add some coconut milk for a creamier texture.
  • This recipe is also great as leftovers, just store it in an airtight container in the fridge for up to 3 days.

Nutrition Info

Calories per serving: 250

Protein: 8g

Fat: 4g

Carbohydrates: 49g

Fiber: 10g

Recipe Tips

  • Make sure to cut the sweet potatoes into small cubes to ensure they cook evenly.
  • If you don't have fresh spinach, you can use frozen spinach instead, just make sure to thaw it and squeeze out the excess water before adding it to the curry.
  • You can also add some chopped cilantro for extra flavor.

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