Sweet Potato, Coconut and Greens Curry
A delightful plant-based curry featuring sweet potatoes, creamy coconut milk, and a medley of greens, perfect for a nourishing meal.
Ingredients
For the Curry
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 3 cloves garlic, finely minced
- 1 piece fresh ginger (about 5cm / 2 inches), peeled and grated
- 1-2 red chilies, thinly sliced Adjust according to spice preference.
- 1 tablespoon lemongrass paste
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1.5 teaspoons paprika
- 2-3 large sweet potatoes, peeled and cut into 2cm / ¾-inch cubes (about 900g / 2 lb total)
- 2 cans coconut milk (400g / 14 oz each)
- 300 grams oriental greens such as morning glory or spinach leaves
- 1 squeeze fresh lime juice For flavor enhancement.
- Sea salt, to taste
- Cooked jasmine rice, for serving
Instructions
Preparation
- Warm the oil in a large pot over medium-low heat. Add the onion and cook for about 5 minutes, until softened.
- Stir in the garlic, ginger, chilies, lemongrass paste, cumin, coriander, and paprika. Cook briefly until fragrant.
- Add the sweet potato pieces and toss well so they are evenly coated with the spice mixture.
Cooking
- Pour in the coconut milk and bring the curry to a gentle simmer. Let it cook uncovered for around 25 minutes, stirring from time to time, until the sweet potatoes are very tender.
- Add the greens and cook for 1 to 2 minutes more, just until wilted.
- Finish with lime juice and salt to taste. Serve hot with jasmine rice.
Notes
For storage, allow the curry to cool before transferring it into an airtight container. It can be kept in the fridge for up to four days or frozen for up to three months.