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Sweet potato & spinach curry

This simple sweet potato curry makes a hearty meal. It’s a perfect blend of flavors and is a great option if you’re doing weekly meal prep.
The combination of flavors in this sweet potato curry is truly wonderful! The sweetness of potatoes, the creaminess of coconut milk and the aroma of ginger and garlic blend beautifully, creating a delicious dish.

Ingredients and preparation steps

  • a little bit of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tablespoon of grated ginger
  • 1 tablespoon of peanut butter
  • 500 g of sweet potato, peeled and diced
  • 200 ml of coconut milk
  • 200 g of spinach
  • 300 ml of water
  • boiled rice, for serving
  • peanuts, for serving

Heat the oil in a deep frying pan on a medium heat, add chopped onion, garlic and grated ginger. Cook for about 1 minute.
Then add peanut butter and coconut milk, mix everything, then add water and sliced sweet potato. Bring to a boil, reduce heat and simmer, uncovered, for 25-30 minutes or until sweet potatoes are cooked. Taste and add a little salt if necessary.
Add the spinach and stir until the spinach wilts.
Serve with boiled rice, and if you want crunch, sprinkle with some peanuts.