Introduction
This delicious sweet potato and spinach curry is a delightful blend of flavors and textures, perfect for a hearty meal. With the warm notes of curry and the richness of coconut milk, this dish is not only comforting but also packed with nutrients. Ideal for a weeknight dinner or as a dish to impress guests, it can be served over rice for a satisfying meal that’s both vegan and gluten-free.
Detailed Ingredients with measures
1 tablespoon oil
2 shallots, thinly sliced
2 sweet potatoes, peeled and cubed
3–4 cups fresh baby spinach
2–3 tablespoons curry paste (see notes)
1 14-ounce can regular coconut milk
1/2 to 1 cup broth or water
1/2 cup chopped peanuts and cilantro
Fish sauce (or vegan fish sauce) to taste
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
Serves 4
This flavorful curry is not only easy to make but also customizable according to your taste preferences. By combining different types of curry paste, you can create a unique flavor profile that suits your palate. Enjoy this wholesome dish and savor the richness of flavors in every bite!
Detailed Directions and Instructions
Step 1: Start the Rice
Begin cooking your rice if you plan to serve this dish over it.
Step 2: Prepare the Shallots
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the thinly sliced shallots and stir-fry them until they become soft and fragrant, which should take about 2-3 minutes.
Step 3: Add Sweet Potatoes
Introduce the cubed sweet potatoes to the pan. Stir well to coat them with the oil and shallots.
Step 4: Incorporate Curry Paste
Add 2-3 tablespoons of curry paste to the sweet potatoes. Stir thoroughly to combine the curry paste with the sweet potatoes and shallots.
Step 5: Add Coconut Milk and Broth
Pour in the entire can of coconut milk and add 1/2 to 1 cup of broth or water, depending on your desired consistency. Bring the mixture to a simmer over low heat and allow it to cook for 10-15 minutes until it thickens.
Step 6: Mix in Spinach
Add 3-4 cups of fresh baby spinach to the pan. Stir the contents until the spinach wilts down, incorporating it into the mixture.
Step 7: Fold in Peanuts and Cilantro
Add half of the chopped peanuts and cilantro, mixing them into the dish while reserving the remaining portion for topping later.
Step 8: Season with Fish Sauce
Add a quick splash of fish sauce (or vegan fish sauce) to the mixture, stirring to incorporate it for added flavor. Adjust to taste as needed.
Step 9: Serve the Dish
Serve the curry over the prepared rice. Top with the remaining chopped peanuts and cilantro before serving to enhance the presentation and flavor.
Notes
Note 1: Enhancing Flavor
For a more complex flavor profile, consider combining red and yellow curry paste.
Note 2: Vegetarian/Vegan Option
To make a vegetarian or vegan version, ensure your curry paste is suitable and omit the fish sauce from the recipe.
Cook techniques
Stir-Frying Shallots
Heat oil in a pan over medium-high heat. Add thinly sliced shallots and stir-fry until they become soft and aromatic, releasing their natural sweetness.
Coating Sweet Potatoes
After adding the cubed sweet potatoes to the pan, stir them well to coat with the oil and shallot mixture. This enhances the flavor and promotes even cooking.
Combining Curry Paste
Mix the curry paste thoroughly with the sweet potatoes and shallots. This step ensures that the sweet potatoes are well-coated with the spices, leading to a more flavorful dish.
Simmering with Coconut Milk
Add coconut milk and broth to the pan, then bring to a simmer. Lower the heat and maintain a gentle simmer for 10-15 minutes. This process thickens the sauce and allows the flavors to meld together.
Wilting Spinach
Stir in fresh baby spinach at the end of cooking. The residual heat will wilt the spinach just enough to retain its vibrant color and nutrients without overcooking it.
Garnishing with Peanuts and Cilantro
Add half of the chopped peanuts and cilantro into the dish for flavor. Reserve the remaining mixture for garnishing when serving, adding a crunchy texture and fresh taste.
Seasoning with Fish Sauce
Add a splash of fish sauce to enhance the umami flavor of the dish. Adjust the amount according to taste, keeping in mind that a little can go a long way.
FAQ
Can I use different vegetables instead of sweet potatoes?
Yes, you can substitute sweet potatoes with other vegetables such as carrots, zucchini, or bell peppers, adjusting cooking times as needed.
What type of curry paste should I use?
You can use red, yellow, or green curry paste based on your preference. Combining different types can also enhance the overall flavor.
Is there a substitute for fish sauce?
Yes, you can use soy sauce or a vegan fish sauce alternative for a plant-based option.
Can this recipe be made ahead of time?
Absolutely! You can prepare it ahead and reheat before serving. It can also be stored in the fridge for a few days.
What kind of broth can I use?
You can use vegetable, chicken, or beef broth, depending on your dietary preferences and the flavor profile you desire.
Conclusion
This creamy coconut and sweet potato curry is a delightful blend of flavors and textures, providing a hearty, nutritious meal that is both comforting and satisfying. The infusion of curry paste, sweet potatoes, and fresh spinach, combined with the crunch of peanuts and freshness of cilantro, makes this dish a standout. It is easy to prepare and perfect for a quick weeknight dinner or meal prep.
More recipes suggestions and combination
Chickpea Coconut Curry
Replace sweet potatoes with canned chickpeas for a protein-packed variation, maintaining the same spices and coconut milk base.
Thai Basil Stir-Fry
Add Thai basil instead of spinach and include vegetables like bell peppers and snap peas for a fresh take.
Sweet Potato and Lentil Soup
Incorporate red lentils and increase the broth for a soupier dish, enhancing the warmth with cumin and coriander spices.
Vegetable Pad Thai
Use the curry paste in a stir-fried noodle dish with flat noodles, carrots, bean sprouts, and a drizzle of lime juice for a tangy flavor.
Curried Quinoa Bowl
Serve the curry over quinoa instead of rice for a different grain option that adds extra protein and fiber.
Stuffed Bell Peppers
Fill bell peppers with a mixture of the curry sauce, brown rice, and black beans, then bake until the peppers are tender.
