Hey Steem -fam! I've had a bit more time in the kitchen recently after a slightly lazy summer and now I'm looking forward to embracing the winter months getting creative with delicious, warming food 😊
I love Indian food, to me there's nothing better than sweet, creamy, coconutty curry with a hint of ginger and spice- so that's exactly what I went for! I've never tried putting sweet potato in a curry but the idea of that seemed like the perfect addition to a sweet curry so I went for it!
What you'll need (Serves 4):
- 400ml can coconut milk
- 500g sweet potato, peeled and cubed
- 2 tsp smooth peanut butter
- 3 tbsp red curry paste (be careful- most brands contain fish!)
- 200g fresh spinach
- 2 inch chunk of fresh ginger- grated
- 2 cloves garlic, crushed
- 1 red onion, finely chopped
- 1 tbsp coconut oil
- 1 lime, juiced
- Handful of cashews, roughly chopped.
To serve: Cooked rice
Method:
- Melt the coconut oil in a large pan, fry the onions for 5 minutes until browned.
- Add the ginger and garlic and fry for a further 1 minute.
- Stir in the curry paste, peanut butter and sweet potato, then the coconut milk and 200ml of water.
- Bring to the boil, then leave to simmer for 25 minutes or until the sweet potato has softened.
- Stir in the spinach, lime juice and salt and pepper to taste.
- Serve over cooked rice, with a sprinkling of cashews for garnish.
It's so simple and delicious!
This recipe is definitely going into my regular rotation- so creamy and sweet it's the perfect winter comfort food 😋 Never again will I be tempted by ordering Indian takeaway when I know a simple, easy and healthy option is so easy to achieve at home.
