Provisions Magazine Sweet Potatoes Curry Catie Simpson

Sweet Potato Curry

Serves 4
Adapted from Pinch of Yum

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)

1

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.

2

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

3

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.

4

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.

5

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

1

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.

2

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

3

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.

4

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.

5

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