Sweet Potato And Spinach Curry
This Sweet Potato and Spinach Curry is a popular dish in Mauritian cuisine, known for its flavorful combination of spices and hearty vegetables.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (400ml) coconut milk
- 2 cups fresh spinach leaves
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional for heat)
- Salt to taste
- 2 tbsp cooking oil
- 2 cups cooked rice for serving
Instructions
- In a large pot, heat the cooking oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the curry powder, turmeric, cumin, coriander, and cayenne pepper to the pot. Stir well to coat the onion mixture with the spices.
- Add the cubed sweet potatoes to the pot and stir to combine with the spiced onion mixture.
- Pour in the coconut milk and bring the curry to a gentle simmer. Cover the pot and let the sweet potatoes cook for about 15-20 minutes, or until tender.
- Once the sweet potatoes are tender, add the fresh spinach leaves to the pot. Stir the spinach into the curry until wilted.
- Season the curry with salt to taste. Serve the sweet potato and spinach curry over cooked rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 6g
- Fat
- 10g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the sweet potato and spinach curry with a side of naan bread or roti for a complete meal.
Tips & tricks
For extra creaminess, you can use full-fat coconut milk in the curry.
Cost
$10