In our house, we love a good curry. There’s just something so comforting about the rich flavor and spice found in a curry dish that warms me to my toes. I recently whipped up this delicious one-pot sweet potato and spinach coconut curry and it was definitely a winner. Plus, it’s only a few simple (and healthy) ingredients! Plus, it’s a delicious and inexpensive meatless Monday option! That definitely takes it up a notch, doesn’t it?
How to Adjust the Spice in this Recipe
If you’re not a fan of spicy food at all, this recipe may not be for you. However, you CAN adjust the heat in this recipe to suit your tastes. The spice comes from the red curry pasta, so feel free to use 1-4 tablespoons in this recipe to adjust the heat level. Also, be mindful of the red curry paste you use. I’ve found a wide variation in levels of heat in curry paste. Find a brand you like and adjust the spice level by adding more until it’s the perfect amount of heat for you.
How to Serve Sweet Potato Curry
This curry can be enjoyed on its own, but I love to serve it over cooked rice. It soaks up the flavors of the curry and is a perfect complement to this dish. Here’s my kitchen hack to make your life easier: stock your freezer with cooked frozen rice! (See our rice freezing instructions.) Then, just defrost the rice the night before or in the microwave before your meal to enjoy with your sweet potato curry without all the work!
More Recipes for Spice Lovers:
Sweet Potato and Spinach Coconut Curry
A healthy dish with rich flavor and a little spice
- 1 T olive oil
- 4 tsp minced garlic
- 1 yellow onion chopped
- 1 large red or green bell pepper diced
- 3 medium sweet potatoes diced
- 1 14 oz. can full fat coconut milk
- 4 T red curry paste *see note
- 1 large handful of spinach chopped
- Salt and pepper to taste
Heat olive oil in a skillet on medium heat. Add garlic, onions, and bell pepper. Sauté for several minutes until fragrant and beginning to soften.
Add sweet potatoes, coconut milk, and curry paste and cook on medium low for 20 minutes.
Add chopped spinach until wilted. Serve over rice.
*Note: The heat of curry paste varies wildly so use caution. For varieties purchased at an ethnic market they tend to be hotter so start with just 1 tablespoon and add more as needed.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.