Provisions Magazine Sweet Potatoes Curry Catie Simpson

Sweet Potato Curry

This is a wonderful vegan recipe that’s simple to make on a weeknight but interesting enough to please meat-eaters and sweet potato skeptics alike. Even my sweet potato-wary boyfriend cleaned his plate! The spice from the curry paste and jalapeños balances the earthy sweetness of the potato while the fish sauce adds a certain je ne sais quoi that rounds out the dish. If you like spice, hold back on deveining your jalapeño, or add more to up the spice level! I served this with a side of Instant Pot farro, but any kind of grain or rice would do.

2 tbsp coconut oil

2 shallots, thinly sliced

2 cloves garlic, minced

1 tsp ginger, minced

1 jalapeño, thinly sliced, seeds and veins removed

2 sweet potatoes, washed, peeled, and diced into medium-sized cubes

3 tbsp curry paste

14 oz full-fat coconut milk

1 cup veggie broth

3 cups fresh baby spinach

¼ cup crushed peanuts (grab these from the bulk bin to save $!)

¼ cup cilantro, chopped

splash of fish sauce to taste (optional if vegetarian or vegan)

Add coconut oil to a large skillet or wok over medium-high heat. Add shallots, garlic, ginger, and jalapeño, and sauté until soft and fragrant, around 5 minutes.

Add sweet potatoes, and stir them until coated with oil. Add the curry paste, and stir until all ingredients are combined.

Add coconut milk and vegetable broth, and bring mixture to a simmer over medium-high heat. Once simmering, turn the heat down to medium-low, and cook until the sweet potatoes are fork tender, around 30 minutes.

Once the sweet potatoes are done, the curry sauce should be slightly reduced. Add the spinach, and cook for 5 more minutes, until the spinach has wilted somewhat.

Add the crushed peanuts, cilantro, and fish sauce. Stir until well incorporated, then serve with rice or a side of your choosing.

Ingredients

2 tbsp coconut oil

2 shallots, thinly sliced

2 cloves garlic, minced

1 tsp ginger, minced

1 jalapeño, thinly sliced, seeds and veins removed

2 sweet potatoes, washed, peeled, and diced into medium-sized cubes

3 tbsp curry paste

14 oz full-fat coconut milk

1 cup veggie broth

3 cups fresh baby spinach

¼ cup crushed peanuts (grab these from the bulk bin to save $!)

¼ cup cilantro, chopped

splash of fish sauce to taste (optional if vegetarian or vegan)

Directions

Add coconut oil to a large skillet or wok over medium-high heat. Add shallots, garlic, ginger, and jalapeño, and sauté until soft and fragrant, around 5 minutes.

Add sweet potatoes, and stir them until coated with oil. Add the curry paste, and stir until all ingredients are combined.

Once the sweet potatoes are done, the curry sauce should be slightly reduced. Add the spinach, and cook for 5 more minutes, until the spinach has wilted somewhat.

Add the crushed peanuts, cilantro, and fish sauce. Stir until well incorporated, then serve with rice or a side of your choosing.

Sweet Potato Curry

Ingredients Directions

Sweet Potato Curry