Creamy Sweet Potato, Spinach and Coconut Curry
This is the tastiest curry I’ve ever made. Hands down sister. Including the one I made in a cooking class on my travels under the watchful eye of a scary Thai chef named Dan (short for Danai) with far fresher ingredients.
Delicious yet healthy, flavoursome yet not heavy. I don’t generally eat curries, I find them too stuffing but this hits the heart-warming comfort food SPOT. Plus, it’s vegetarian, (maybe even vegan?). I am a little archaic in my mindset that meat = flavour but this recipe totally proved me wrong and makes me feel pretty good in terms of sustainability, a good ‘Meatless Monday’ recipe for the collection.
By using light coconut milk and barely any oil, it’s the sweet potato that really gives this recipe it’s rich-tasting flavour, rather than real cream or fat. If it’s not eaten all in one sitting (tempting I have to admit) this recipe is fabulous for leftovers the next day and freezes well for later on. I made enough for at least four and froze whatever I couldn’t eat. I then tend to defrost in the microwave with added stock or water, then add fresh mint and peanuts to serve.
- 1 can of lighter coconut milk
- 1 tbsp vegetable oil
- 2 onions, thinly sliced
- 3 sweet potatoes, peeled and diced
- handful chopped mushrooms
- 4 cubes of frozen spinach
- 200ml vegetable stock
- handful chopped fresh mint
- 2 heaped tsp ground coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 sliced green chili
- Rice or naan
- Greek yoghurt
- sprinkle of chopped mint
- salted peanuts
- chopped spring onion
If you’re cooking rice to serve, whack on the kettle and cook according to packet instructions to make sure it’s ready when you need it. Slice all the vegetables and gather all your spices.
Preheat a tablespoon of oil over a medium heat and fry the onions until just browned and soft. Add the cubed sweet potato and toss in the remaining oil. Add one teaspoon of ground coriander, then the cumin and turmeric and fry to release the flavour.
Add the coconut milk, then the mushroom, chili and stock, cover and simmer on a medium heat for 10 minutes then add the spinach. Keep simmering for about another 20 minutes depending on the size of your potato cubes. Once the sauce has thickened to your liking, remove from the heat, stir through the chopped herbs and serve with rice, topped with mint, peanuts and chopped spring onion, and perhaps a little Greek yoghurt to tame the heat!