Thai Sweet Potato and Spinach One-Pot Curry Recipe
This creamy sweet potato and spinach curry is Thai-style vegetarian comfort food. You cook it in one pot, and the aroma of curry paste and coconut milk will quickly bring everyone to the table. Similar to Indian curry, it’s warming and filling, but has the characteristic Thai freshness of lime and herbs.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Sweet
Salty
Umami
Creamy
Warming
Filling
Herby
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- sweet potatoes - 600 g
- fresh spinach - 100 g
- canned chickpeas - 240 g
- coconut milk kokosowe z puszki - 400 ml
- vegetable stock - 300 ml
- red or yellow curry paste - 2 tablespoon
- onion - 1 piece
- garlic - 2 clove
- fresh ginger - 15 g
- soy sauce sojowy - 1.5 tablespoon
- lime juice - 2 tablespoon
- oil roślinny - 2 tablespoon
- fresh coriander or parsley - 2 tablespoon
- rice jaśminowy (do podania) - 240 g
Main Ingredient:
sweet potatoes
Preparation
- Peel the onion and cut into thin slices. Finely chop the garlic and grate the ginger on a fine grater. Peel the sweet potatoes and cut into approx. 2 cm cubes.
- Heat the oil in a large pot over medium heat. Add the onion and fry for 4–5 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the garlic, ginger and curry paste. Fry for 1–2 minutes, stirring constantly, until the spices become very fragrant.
- Add the diced sweet potatoes and stir so they are coated in the curry paste. Pour in the stock and half of the coconut milk. Stir, bring to a boil, then reduce the heat to low.
- Cook covered for 15–20 minutes, until the sweet potatoes are tender – check with a fork; it should slide easily into the centre of a cube.
- Add the drained chickpeas and the remaining coconut milk. Cook for another 5 minutes on low heat so the flavours meld.
- Add the spinach (if using fresh, add it in batches). Stir for 1–2 minutes, until the leaves wilt and reduce in volume. If using frozen spinach, cook for 3–4 minutes, until thawed and well combined with the sauce.
- Season the curry with soy sauce and lime juice. Start with half the lime juice, taste, and add the rest if needed until the flavour is slightly tangy and fresh.
- Serve the hot curry with cooked jasmine rice, sprinkled with fresh coriander or parsley.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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