Sweet Potato Curry
This Sweet Potato Curry is gorgeously creamy and packed full of flavour. Trust me, you won't miss the meat!!
Servings: 4
Ingredients
- 2 large Sweet Potatoes, peeled & diced into bite sized chunks
- 2 heaped tbsp Thai Red Curry Paste
- 1 can Coconut Milk (400ml/13.5oz)
- 1 cup / 250ml Vegetable Stock
- 1/2 can Chickpeas, drained
- 2 big handfuls Baby Spinach
- 1 handful Fresh Coriander/Cilantro, chopped
- 1 medium White Onion, finely diced
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- 1 tsp Soy Sauce
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne Pepper
- Salt & Black Pepper, to taste
- Chilli Flakes, to taste
- Olive Oil
Instructions
- Pop your sweet potato on a baking tray and drizzle with olive oil. Sprinkle over your cinnamon, cayenne pepper, salt and black pepper, then combine until fully coated. Place in the oven at 200c/390f for 25-30mins.
- Meanwhile, heat up a drizzle of oil in a suitably sized pot/pan over low-medium heat. Add your curry paste and fry for a few minutes.
- Add your onions, garlic and ginger and fry until they soften. Add your coconut milk and vegetable stock, bring to a boil then reduce to a simmer. Stir in your chickpeas and soy sauce.
- Once thickened, stir in your spinach and coriander/cilantro and simmer until it wilts. Add in your roasted sweet potato, give it a gentle stir, then taste test for seasoning/spice.
- Serve over rice with an extra sprinkle of coriander/cilantro!
Video
Notes
a) Thai Red Curry Paste - Make sure your oil is only on a low-medium before you add the curry paste, otherwise it's going to spit right back at you.
Nutrition
Calories: 246kcal | Carbohydrates: 31.97g | Protein: 5.97g | Fat: 12.01g | Saturated Fat: 6.994g | Polyunsaturated Fat: 0.95g | Monounsaturated Fat: 3.053g | Trans Fat: 0.002g | Sodium: 160mg | Potassium: 657mg | Fiber: 6.8g | Sugar: 10.28g | Vitamin A: 38850IU | Vitamin C: 28.9mg | Calcium: 90mg | Iron: 2.7mg