Sweet Potato Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound sweet potatoes (about 2 medium peeled and chopped into 3 cm pieces)

2 cups fresh spinach

1/2 tbsp oil (or water, if oil-free)

1 medium onion (chopped)

3-4 garlic cloves (minced)

1 2-inch (5 cm) piece fresh ginger (minced)

1/2 tbsp curry powder

1 tsp ground turmeric

1 tsp ground cumin

3/4 tsp salt (or less/more to taste)

1/2 tsp smoked paprika

1/2 tsp red pepper flakes (use less if you don't like it too spicy)

1/4 tsp black pepper (or less/more to taste)

1/4 tsp ground ginger

1 1/3 cup coconut milk (canned)

1 cup passata (tomato sauce)

1 (15 oz) can of chickpeas (rinsed and drained, optional)

Fresh herbs to garnish (e.g. parsley, cilantro)

Directions

Stovetop Instructions:

Check the recipe notes for the Instant Pot instructions and to watch the video!

If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.

Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.

Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.

Next, add the passata, the sweet potato chunks, and the coconut milk.

Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.

Finally, stir in the spinach and let simmer until wilted.

Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.

Serve over rice of choice or with naan bread. Enjoy warm!

Nutrition

• Calories: 283 kcal
• Total Fat: 16 g
• Total Carbohydrate: 28 g
• Dietary Fiber: 5.4 g
• Total Sugars: 11.6 g
• Protein: 4.8 g