Sweet Potato Curry

🛒 Ingredients

• Sweet Potato, peeled and cubed 88 g · 75 kcal
• Full-fat Coconut Milk 100 g · 180 kcal
• Red Curry Paste 8 g · 8 kcal
• Onion, chopped 38 g · 15 kcal
• Garlic, minced 4 g · 6 kcal
• Fresh Ginger, grated 4 g · 3 kcal
• Fresh Spinach 38 g · 9 kcal
• Vegetable Broth 50 g · 3 kcal
• Lime Juice 4 g · 1 kcal
• Fresh Cilantro, chopped 3 g · 1 kcal
• Olive Oil 4 g · 31 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Stir in minced garlic, grated ginger, and red curry paste. Cook for another 1-2 minutes until fragrant.
3. Add the cubed sweet potato, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until the sweet potatoes are tender.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in the lime juice.
5. Serve hot, garnished with fresh chopped cilantro, optionally with rice or naan bread.