Sweet Potato with Spinach Curry
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Sweet Potato with Spinach Curry
Recipe by Courtney Roulston
Dietaries: Gluten free, meat free
Serves: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
2 tablespoons oil
1 brown onion, sliced
1 tablespoon ginger, finely sliced into matchsticks
2 heaped tablespoons red curry paste
1 heaped tablespoon natural peanut butter
2 cups low salt vegetable stock
2 sweet potatoes, sliced into 2cm chunks
½ can coconut cream
1 tablespoon fish sauce
2 teaspoons sugar or honey
1 lime
120g bag baby spinach
1 long red chilli, sliced into thin julienne
½ cup coconut flakes to garnish
½ cup coriander sprigs to garnish
METHOD
Heat the oil in a large high-sided frying pan. Cook the onion and ginger for 2 minutes, or until softened. Add in the curry paste and fry until aromatic. Stir in the peanut butter and vegetable stock until emulsified.
Bring the mixture up to a simmer then add in the sweet potato. Leave on a gentle simmer, stirring occasionally for 8-10 minutes or until the sweet potato is tender.
Pour in the coconut cream, fish sauce, sugar and lime juice then taste for balance of sweet, sour, salty and hot-adjust if needed. Stir in the baby spinach until wilted then turn off the heat.
Toss the chilli, coconut flakes and coriander together in a bowl then scatter over the top of the curry. Serve with steamed rice on the side.
