Thai Sweet Potato and Spinach Curry
Deliciously creamy Thai red curry with sweet potato and spinach in a bowl of fragrant Jasmine rice is dinner ready in under 30 mins.
Servings 4 servings
Calories 310kcal
Ingredients
- 3 tablespoon avocado oil
- 2 medium sweet potatoes peeled and cubed, about 1 ½ - 2 cups
- 3 shallots sliced
- 2 teaspoon Thai red curry paste
- 2 cups vegetable stock
- 2 cups baby spinach packed
- ½ can coconut milk about 1 cup
Instructions
- Heat some avocado oil in a Dutch oven. Sauté the shallots over medium heat till translucent.
- Add the cubed sweet potatoes and homemade red curry paste, give it a quick stir and add the vegetable stock to this. Cover and cook till the sweet potatoes are tender.
- Open the pot and add the baby spinach to the pot. Mix well.
- Let it cook over medium heat till the spinach wilts.
- Now, add the coconut milk and mix it in. Simmer till the curry steams and serve hot.
Notes
- Try to make the curry paste at home if possible. The fresh burst of flavors from homemade curry paste is another level altogether.
- You can add some tofu to add some protein and make it a complete dish in itself.
- There is salt in the curry paste, so I don't add any extra salt in the curry. But always taste and add salt if needed. The curry paste you use may have less salt than what you need.
Nutrition
Serving: 1cup | Calories: 310kcal | Carbohydrates: 30g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Sodium: 553mg | Potassium: 632mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18082IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 3mg