Creamy sweet potato curry is one of my favorite dishes. It’s the perfect comfort food to make on those nights when you are wondering what to make for dinner. This creamy curry is both vegetarian and vegan and packs a mighty punch of flavor and spice.
A rich curry with minimal ingredients that all come together in about 20 minutes for a quick and satisfying meal. Serve creamy sweet potato curry over a bowl of steamy sticky rice. What you don’t eat tastes even better the next day and will keep for up to 5 days in the fridge.
Creamy Sweet Potato Curry
Servings 4
Ingredients
- 2 pounds sweet potatoes peeled and cut into ¼" cubes
- 2 shallots halved and thinly sliced
- 2 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 1 Tbsp peanut oil
- 3 cups fresh baby spinach
- 3 Tbsp red curry paste
- 1 14 ounce can coconut milk
- 1 cup vegetable broth
- ½ cup chopped peanuts divided
- ¼ - ½ cup chopped cilantro divided
- 1 cup rice (basmati, brown, white) cooked
Instructions
- Cook rice and set aside for serving.
- Heat peanut oil over medium high heat. Add the shallots and stir until soft and fragrant. Add the garlic, ginger and sweet potatoes and stir to coat with oil and minced aromatics. Add the red curry paste and stir until combined.
- Add coconut milk and vegetable broth. Simmer over low heat for about 15 minutes until sweet potatoes are softened.
- Add ¼ cup peanuts and a tablespoon or two of cilantro. Give it a good stir then add the spinach and cook just until wilted.
- Remove from stove and serve in bowls over rice. Sprinkle on remaining peanuts and cilantro to taste.