Sweet Potato and Spinach Curry
A hearty and comforting Indian curry made with tender sweet potatoes, vibrant spinach, and a creamy coconut sauce infused with warm spices. Perfect with naan or rice.
This recipe is indian style, dinner, scaled for 6 servings, with 15 min prep and 25 min cook.
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 6
Quick cooking notes
- Core ingredients include sweet potatoes, vegetable oil, red onion, garlic cloves.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 medium sweet potatoes (peeled and cubed)
- 2 tbsp vegetable oil
- 1 medium red onion (chopped)
- 3 cloves garlic cloves (minced)
- 2 tbsp curry paste
- 0.5 tsp turmeric
- 1 small red chili (sliced)
- 1 can coconut milk
- 3 cups baby spinach
Instructions
- Boil sweet potatoes for about 10 minutes until just tender, then drain.
- Heat oil in a pan and sauté onion, garlic, and turmeric for 3 minutes.
- Add chili and curry paste and cook for another 2 minutes.
- Pour in coconut milk and simmer for 5 minutes.
- Add sweet potatoes and cook for another 5 minutes.
- Stir in spinach, cover, and cook until wilted.
- Serve hot with naan or rice.
Nutrition (per serving)
- Calories: 260
- Protein: 4 g
- Fat: 14 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 150 mg
Nutrition values are estimates based on stored ingredient totals and serving size.