Description
A creamy and flavorful sweet potato coconut curry that is vegan and easy to make.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 bell pepper, chopped
- 1 cup spinach
- 1 tablespoon lime juice
Instructions
- In a large pot, sauté onion, garlic, and ginger until fragrant.
- Add sweet potatoes and red curry paste; stir to coat.
- Pour in the coconut milk and vegetable broth; bring to a simmer.
- Cook until sweet potatoes are tender, about 15 minutes.
- Add bell pepper and spinach; cook for an additional 5 minutes.
- Stir in soy sauce and lime juice before serving.
Notes
- Serve with rice or quinoa for a complete meal.
- Can add other vegetables like broccoli or carrots.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg