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Creamy Sweet Potato Curry
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Creamy Sweet Potato Curry

Course Dinner, Lunch
Cuisine Global
Keyword Soup
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.