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Sweet Potato Curry

Provisions Magazine Sweet Potatoes Curry Catie Simpson

 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.