Dairy-Free Kūmara and Coconut Curry

Instructions

1. 1Peel the 1000 g of kūmara (sweet potato) and cut it into 2.54 cm cubes. Dice the 1 medium onion, mince the 3 cloves of garlic, and grate the 2 cm piece of ginger.
2. 2Heat the 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until it looks softened and is a light golden color.
3. 3Add the minced garlic, grated ginger, and 2 tablespoons of red curry paste to the pot. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
4. 4Add the cubed kūmara, 400 ml of full-fat coconut milk, and 250 ml of vegetable broth to the pot. Stir everything together and bring the mixture to a gentle simmer.
5. 5Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for 20-25 minutes. The kūmara is tender when you can easily pierce a cube with a fork.
6. 6Add the 150 g of spinach to the pot. Stir it into the curry and cook for 1-2 minutes, or until the spinach has wilted.
7. 7Taste the curry and add the 0.5 teaspoon of salt if needed. Stir well.
8. 8Serve the dairy-free kūmara and coconut curry hot over the 4 cups of cooked rice.

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