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.
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
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.
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.