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–+ servings
Curry de patate douce & épinard

SWEET POTATO & SPINACH CURRY

A simple vegetarian recipe, full of flavour
Course: Asian dishes
Keyword: Coconut milk, Curry, Lemon, Spinach, Vegetarian
Portions 4 people
Prep Time: 10 minutes
Cooking time: 25 minutes
Print Recipe

Équipements

Ingredients

  • 1 big sweet potato
  • 150 g fresh spinach
  • 1 box of coconut milk 400 ml
  • 200 ml water
  • 1 tablespoon of peanut butter or any nut butter
  • 2 teaspoon curry paste
  • the juice 1 lime or 1/2 lemon
  • 3 branches of spring onions or 1/2 onion
  • 1 pod garlic écrasée
  • olive oil
  • peanut optional
  • salt & pepper to taste

Instructions

  • Slice the spring onions, separating the white and green parts.
  • Cut the sweet potato into small cubes.
  • In a saucepan, heat a little olive oil (or other vegetable oil).
  • Add the white part of the chives and the crushed garlic. Let it brown for 1 to 2 minutes.
  • Add the coconut milk, water, nut butter and curry mix. Stir well to combine. Simmer for 2 to 3 minutes.
  • Add the sweet potatoes. Season with salt and pepper. Simmer for 15 to 20 minutes, until sweet potatoes are cooked.
  • Add spinach leaves and cook for 2 to 3 minutes.
  • Pour in the lemon juice, sprinkle with the green part of the spring onions and peanuts. Serve with rice or naan bread.