Purple Sweet Potatoes with Red Thai Spinach Curry
These roasted purple sweet potatoes with red Thai spinach curry make a nourishing and comforting meal.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
TO SERVE:
- peanuts
- fresh coriander
- extra lime juice
Instructions
- 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.
Nutrition
Serving: 350gCalories: 372kcalCarbohydrates: 28gProtein: 11gFat: 27gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 970mgPotassium: 828mgFiber: 9gSugar: 7gVitamin A: 6900IUVitamin C: 59mgCalcium: 126mgIron: 5mg