This sweet potato curry recipe is great for midweek lunch or pack it for your next day lunch box! It’s healthy, nutritious and very easy to make.
As always, one-plate lunch is my favourite.
This healthy and delicious satay-liked curry used sweet potatoes instead potatoes, and used Thai yellow curry paste and peanut butter to make the sauce.
The most time-consuming part was to chop all the ingredients. So, cook more for next day lunch box!
Not-Sweet Sweet Potato? Turn it into Curry!
Originally, I wanted to roast these sweet potatoes, but sadly they were not sweet at all. So I turned them into curry. If you taste them blindfolded, you might think you’re eating pumpkin!
Two Notes Before You Cook
- Have a taste before you add salt – because many ready made curry pastes are salted, it can be too salty if you add extra salt.
- Red, green or yellow curry paste – despite different taste and aroma, their spiciness are also different. Some say red curry is the spiciest, green curry is the mildest, and yellow curry is in between. But in my own experience, the green curry I bought was much spicier than the yellow one. So, pay attention to the ingredients label on the package. How many percent of chillies are used and so on, and then try out the curry paste that suits your taste.
Ingredients
Serves 2
- 300 g sweet potatoes, cut into cubes
- 150 g spinach
- ½ onion, diced
- 1 clove garlic, minced
- 1 tsp minced ginger
- 2 tbsp Thai yellow curry paste
- 1 tbsp smooth peanut butter
- 200 ml coconut milk
- 100 ml water
- lime juice / lemon juice
- salt and pepper
- roasted peanuts, chopped
How to Make Sweet Potato and Spinach Curry in Peanut Sauce
- Heat some oil in a pan, fry the onions until softened and translucent. Then add the ginger and garlic, fry until fragrant.
- Stir in the yellow curry paste and peanut butter, also fry until fragrant. Then add sweet potatoes, coconut milk and water. Stir well.
- Cover with a lid, cook for about 20 mins over low heat, or until the sweet potatoes are cooked through.
- Add spinach and cook till just wilted. Have a taste and adjust with salt pepper.
- Freshly squeeze in some lime or lemon juice and garnish with toasted peanuts. Serve with hot steamed rice.
You May Also Like These Curry Recipes
- Chickpea and Spinach Coconut Curry
- Thai Yellow Curry with Sweet Potato and Spinach
- Non-routine Fruity Almond Curry Sauce with Seafood
- Chickpea Curry (Chana Masala, NO coconut milk)
- Afghan Slow Cooked Spinach Recipe
