Sweet Potato and Spinach Curry with Coconut Rice
A creamy and flavorful sweet potato and spinach curry served with fluffy coconut rice, offering a vegetarian lunch option.
Ingredients
- 2 medium Sweet potatoes
- about 142 g Spinach
- 1 can (13.5 oz) Coconut milk
- 1 medium Onion
- 2 cloves Garlic
- 2.54 cm Ginger
- 2 tbsp Curry powder
- 0.5 tsp Turmeric
- 1 cup Vegetable broth
- 2 tbsp Vegetable oil
- 1 cup Rice
- 2 cups Water
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and dice the sweet potatoes. Wash the spinach.
- 2Dice the onion. Mince the garlic and ginger.
- 3In a large pot, heat the vegetable oil over medium heat.
- 4Add the onion, garlic, and ginger and sauté until softened.
- 5Add the curry powder and turmeric and cook for 1 minute.
- 6Add the sweet potatoes, vegetable broth, and coconut milk. Bring to a boil.
- 7Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- 8Stir in the spinach and cook until wilted.
- 9Season with salt and pepper to taste.
- 10Meanwhile, prepare the coconut rice. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil.
- 11Reduce the heat and simmer for 15-20 minutes, or until the rice is cooked through.
- 12Serve the sweet potato and spinach curry with the coconut rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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