I really can’t get enough curry these days. They are hearty and comforting while restorative and healthy and they are easy to throw together using limited ingredients. We’ve been getting produce delivered from local farms and while I’d like to be cooking with all things Spring we end up receiving a lot of potatoes which was perfect for this curry.
I used shallot, sweet potato and spinach but you could def sub onion, squash, kale, etc. If you don’t have cilantro you could sub parsley, basil or just leave out the herb all together. I used green curry because that’s what I had but red curry would be great. It’s hard to go wrong when curry and coconut milk are involved. With how simple this recipe is I strongly suggest giving Homemade Naan a try to go with it. Either way you’ll love it!
You’ll need (this amount is good for 4 people but I doubled the recipe so we had leftovers):
- 1 tablespoon oil- I used avocado oil
- 2 shallots, thinly sliced
- 2 medium sweet potatoes, peeled and cubed
- 3-4 cups fresh spinach (baby spinach best but I used regular spinach and just chopped it a little)
- 2-3 tablespoons curry paste (I only had green so that’s what I used)
- 1 14- ounce can full fat coconut milk
- 0.5 -1 cup veggie broth
- 0.5 cup chopped cilantro
- Splash tamari or soy sauce
- To serve with: Rice and/or Naan
- Heat oil in a large pot or dutch oven over medium high heat. Add shallot and stir until soft and fragrant. Add sweet potatoes and stir. Add curry paste and stir.
- Add coconut milk and broth and let simmer over medium low heat for 15-25 minutes until sweet potato is tender. Stir in spinach until wilted.
- Stir in half the cilantro and splash of tamari. Taste for seasoning. Serve with rice and/or naan.
Inspired by PinchofYum