These roasted purple sweet potatoes with red Thai spinach curry make a nourishing and comforting meal.
Is anyone else obsessed with purple sweet potatoes? I just love them! They are so pretty and delicious.
They can be hard to come by, so I was really excited to find some at my local Chinese supermarket (Wing Yip Croydon in case you live in the area).
What do purple sweet potatoes taste like?
Purple sweet potatoes taste slightly sweeter than conventional sweet potatoes. They are also a bit drier. They owe their vibrant colour to anthocyanin, a pigment present in blueberries, blackberries, plums, cherries, dark colour grapes and pomegranates. Anthocyanin is an antioxidant that could help boost the immune system and heart health as well as fight inflammation. What a glorious to eat the rainbow!
How to make this recipe
This is a very straightforward recipe. To save time, I cut the sweet potatoes in half so that they cook more rapidly.
You can prepare the curry while the sweet potatoes are roasting in the oven. The red pepper, spinach and chickpeas are cooked in a tasty tomato and coconut milk sauce, spiced with red Thai curry paste.
If you are vegan, make sure that the Thai curry paste does not contain fish sauce or shrimp paste.
Once ready, the purple sweet potatoes are served topped with curry, peanuts and fresh coriander. Simply delicious.
If you love these baked sweet potatoes, you should also try …
For a different twist on this perennial comfort food classic, my sweet and soft baked sweet potatoes with spinach chana masala. So so good and straightforward, it can also be enjoyed by the whole family.
I hope you enjoy this roasted purple sweet potatoes with red Thai spinach curry recipe as much as we do. If you make it, don’t forget to tag me on Instagram!
Purple Sweet Potatoes with Red Thai Spinach Curry
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 4 large purple sweet potatoes
- vegetable oil
- 1 onion finely chopped
- 3 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 2 tbsp red Thai curry paste
- 1 red pepper, cut into 1cm (½ inch) dice
- 400 g can chickpea
- 400 ml can coconut milk
- 200 g spinach leaves
- 125 ml vegetable stock
- 2 tbsp tamari sauce
- lime juice to taste
- fresh coriander
- extra lime juice
- Preheat the oven to 220°C/200°C Fan/428°F/Gas 7.
- Clean the sweet potatoes. Cut them in halves lengthwise and place on a roasting tray. Drizzle with some olive oil and cook for around 45mins until soft.
- Meanwhile, start preparing the curry. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium heat. Add onion and fry gently for 5 to 8 minutes until soft and golden. Add the garlic and ginger and fry for another minute.
- Add the pepper, drained chickpeas, coconut milk, stock, and spinach. Cook for 20 minutes until the liquid has thickened. Season to taste with lime juice and salt.
- To serve, top the sweet potatoes with curry, peanuts and coriander.
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