Description
Sweet Potato and Spinach Curry
Ingredients:
2 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
1 tbsp grated ginger
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
2 medium sweet potatoes, peeled and diced
1 can (400ml) coconut milk
1 can (400g) diced tomatoes
1 cup vegetable stock
4 cups fresh spinach
1/2 tsp salt
1/4 tsp black pepper
Fresh cilantro for garnish
Directions:
Heat oil in a large pot over medium heat. Sauté onion until soft and translucent.
Add garlic and ginger, cooking for 1 minute until fragrant.
Stir in curry powder, cumin, and turmeric, cooking for 30 seconds.
Add sweet potatoes, coconut milk, diced tomatoes, and vegetable stock. Bring to a boil.
Reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
Stir in spinach and cook until wilted, about 2 minutes.
Season with salt and pepper, garnish with cilantro, and serve warm with rice or naan.
Prep Time: 30 minutes
Kcal: 320 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all vegetables are prepped: finely chop the onion, mince the garlic, grate the ginger, and dice the sweet potatoes into uniform 1-inch cubes. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion and sauté for 5-7 minutes, stirring frequently, until it is soft and translucent but not browned. Add the garlic and ginger, cooking for exactly one minute to release their aromas without burning. Next, add the curry powder, cumin, and turmeric, stirring constantly for 30 seconds to toast the spices. This step is crucial for depth of flavor.
Immediately add the diced sweet potatoes, coconut milk, diced tomatoes (with their juices), and vegetable stock. Stir well to combine, ensuring the sweet potatoes are submerged. Increase the heat to high and bring the mixture to a full boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. Check the sweet potatoes with a fork; they should be tender but not mushy. Finally, turn off the heat and stir in the fresh spinach in batches, allowing the residual heat to wilt it perfectly. Season with salt and pepper.
Serving Suggestions
This hearty curry is incredibly versatile. For a classic presentation, serve it over a bed of fluffy basmati rice or with warm, buttery naan bread to soak up the sauce. For a lighter option, try it with quinoa or cauliflower rice. Top each bowl with a generous sprinkle of fresh cilantro, a dollop of plain yogurt or vegan sour cream, and a squeeze of lime juice for brightness. A side of mango chutney or a sprinkle of toasted cashews or peanuts adds wonderful texture and flavor contrast.
How-to Summary
In brief: Sauté onion, garlic, and ginger. Toast curry spices. Add sweet potatoes, coconut milk, tomatoes, and stock. Simmer until potatoes are tender. Wilt spinach in the hot curry. Season and garnish.
Frequently Asked Questions
Can I use light coconut milk?
Yes, but the curry will be less rich and creamy. Full-fat coconut milk provides the best texture and flavor.
How can I make this curry spicier?
Add 1-2 finely chopped fresh chilies (like serrano or Thai bird’s eye) with the garlic, or include 1/2 teaspoon of cayenne pepper with the dried spices.
Can I use frozen spinach?
Yes. Thaw and thoroughly squeeze out all excess water before adding it in the final step to prevent a watery curry.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed.
Can I add protein to this curry?
Absolutely. Add one can of drained and rinsed chickpeas or lentils with the sweet potatoes, or stir in cooked, shredded chicken in the last 5 minutes of simmering.
Common Mistakes to Avoid
- Burning the Spices: Toasting the curry powder, cumin, and turmeric for more than 30-60 seconds can cause them to burn, creating a bitter taste.
- Uneven Sweet Potato Pieces: Dicing the potatoes into different sizes leads to uneven cooking—some pieces will be mushy while others are still hard.
- Overcooking the Spinach: Adding spinach while the heat is still on high will overcook it. Wilt it off the heat for the best color and texture.
- Underseasoning: Be sure to taste and adjust the salt and pepper at the end, as the potatoes and stock can vary in saltiness.
Conclusion
This Sweet Potato and Spinach Curry is a testament to how simple ingredients can create a deeply satisfying and nutritious meal. Its balance of creamy coconut, earthy spices, and vibrant vegetables makes it a reliable staple for any night of the week. By following the detailed steps and tips provided, you can master this dish and feel confident customizing it to your taste. It’s a wholesome, flavorful recipe that is sure to become a favorite in your culinary rotation.