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
