Go Back Email Link

SWEET POTATO AND SPINACH CURRY

Welcome to AH7’s kitchen! Are you curious about a heart-warming, nutritious dish? Dive in, and you’ll discover the wonders of Sweet Potato and Spinach Curry. This vibrant blend of earthy sweet potatoes and fresh spinach will not only tantalize your taste buds but will also be a win-win for your health. Stay with us, and we’ll guide you step by step on this culinary adventure.
5 from 1 vote
Print Share Tweet Pin
Prep Time: 15 minutes
Cook Time: 30 minutes

Nutritions

Nutrition Facts
SWEET POTATO AND SPINACH CURRY
Amount per Serving
Calories
220
% Daily Value*
Fat
 
6
g
9
%
Sodium
 
500
mg
22
%
Potassium
 
900
mg
26
%
Carbohydrates
 
40
g
13
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Sweet Potatoes: 2 large about 1lb or 450g
  • Fresh Spinach: 2 cups 500ml
  • Onion: 1 medium chopped
  • Garlic Cloves: 2 minced
  • Ginger: 1 inch piece grated
  • Tomatoes: 2 large chopped
  • Vegetable Broth: 2 cups 500ml
  • Turmeric Powder: 1 tsp 5ml
  • Cumin Seeds: 1 tsp 5ml
  • Coriander Powder: 1 tsp 5ml
  • Red Chili Powder: ½ tsp 2.5ml, adjust for spice level
  • Coconut Milk: 1 cup 250ml
  • Olive Oil: 2 tbsp 30ml
  • Salt: To taste

Instructions

  • Begin by peeling and dicing the sweet potatoes into bite-sized chunks.
  • Thoroughly wash the spinach and chop coarsely.
  • In a large pot or skillet, heat the olive oil over medium heat.
  • Add the cumin seeds and allow them to sizzle for a few seconds.
  • Toss in the chopped onions and sauté until they turn translucent.
  • Incorporate the minced garlic and grated ginger, sautéing for an additional 2 minutes.
  • Introduce the chopped tomatoes next, stirring them until they become soft and well-cooked.
  • Now, pour in the vegetable broth and give everything a nice stir.
  • Add the sweet potato chunks.
  • Sprinkle turmeric powder, coriander powder, and red chili powder. Mix well.
  • Let the Sweet Potato and Spinach Curry simmer for about 20 minutes or until the sweet potatoes become tender.
  • Once the sweet potatoes are cooked, stir in the spinach.
  • As the spinach wilts, pour in the coconut milk.
  • Allow the curry to simmer for an additional 5-7 minutes.
  • Season with salt and adjust the spices as per your preference.
  • Remove from heat and the Sweet Potato and Spinach Curry is ready to serve!

Notes

  • Always choose firm sweet potatoes with smooth skin for the best texture.
  • To make the Sweet Potato and Spinach Curry creamier, you can blend a portion of the curry and then mix it back in.
  • Fresh spinach works best, but if you’re in a pinch, frozen spinach can also be used.
  • If you like your curry to have more liquid, you can adjust by adding a bit more vegetable broth.
  • For a richer taste, replace olive oil with coconut oil.