Ingredients
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1 large sweet potato (about 2 pounds)
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2 tablespoons coconut oil
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1 onion, chopped finely
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1 pound fresh baby spinach leaves, stems removed
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1 teaspoon salt
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1/4 cup fish sauce
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1/4 cup brown sugar
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1 tablespoon ground cumin
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1 tablespoon coriander seeds, crushed
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1 teaspoon garlic powder
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1/2 teaspoon red chili flakes
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1/2 teaspoon pepper, ground black
Directions
Title: “Thai Sweet Potato Curry”
Subtitle: Delicious and Spicy!
Description: This easy-to-make recipe is inspired by traditional Thai cuisine. It uses sweet potatoes, which are rich in fiber and Vitamin A. The curry sauce adds depth of flavor and spice. Enjoy it as a side dish or main course.
Ingredients:
– 1 large sweet potato (about 2 pounds)
– 2 tablespoons coconut oil
– 1 onion, chopped finely
– 1 pound fresh baby spinach leaves, stems removed
– 1 teaspoon salt
– 1/4 cup fish sauce
– 1/4 cup brown sugar
– 1 tablespoon ground cumin
– 1 tablespoon coriander seeds, crushed
– 1 teaspoon garlic powder
– 1/2 teaspoon red chili flakes
– 1/2 teaspoon pepper, ground black
Instructions:
1. Preheat oven to 400°F (200°C). Peel and dice the sweet potato into bite-size pieces. Toss them in a bowl with 1 tablespoon of coconut oil. Season with 1/4 teaspoon salt and roast until tender when pierced with a fork, about 40 minutes. Set aside to cool.
2. Meanwhile, heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of coconut oil and saute the chopped onion until softened and translucent, about 3-4 minutes. Stir in the spinach and cook just until wilted, about 1 minute. Remove from heat.
3. In a small bowl, whisk together the fish sauce, brown sugar, cumin, coriander, garlic powder, red chili flakes, and pepper. Set aside.
4. Once the sweet potato has cooled, grate it using a box grater or a food processor fitted with the metal blade attachment. Transfer to a mixing bowl along with the reserved spinach mixture. Mix well to combine all the ingredients. Season lightly with salt and pepper if desired.
5. Heat a large skillet or Dutch oven over medium-high heat. Add the reserved 1 tablespoon of coconut oil and warm until shimmering. Pour in the prepared sweet potato mixture and spread out evenly. Reduce the heat to low and simmer gently, stirring occasionally, until the sweet potatoes are heated through but still slightly firm in the center, about 10-12 minutes. Garnish with additional spinach, if desired, before serving.
Servings: 4-6 people
Difficulty Level: Easy
Nutritional Information:
– Calories: 430 per serving
– Total Fat: 11g per serving
– Cholesterol: 0mg per serving
– Sodium: 154mg per serving
– Carbohydrate: 30g per serving
– Dietary Fiber: 11g per serving
– Protein: 10g per serving
Total Time Needed: About 1 hour 30 minutes
Note: Adjust the seasoning and amount of spices according to your taste preference.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Peel and dice the sweet potato into bite-size pieces. Toss them in a bowl with 1 tablespoon of coconut oil. Season with 1/4 teaspoon salt and roast until tender when pierced with a fork, about 40 minutes. Set aside to cool. |
|
2
Done
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Meanwhile, heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of coconut oil and saute the chopped onion until softened and translucent, about 3-4 minutes. Stir in the spinach and cook just until wilted, about 1 minute. Remove from heat. |
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3
Done
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In a small bowl, whisk together the fish sauce, brown sugar, cumin, coriander, garlic powder, red chili flakes, and pepper. Set aside. |
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4
Done
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Once the sweet potato has cooled, grate it using a box grater or a food processor fitted with the metal blade attachment. Transfer to a mixing bowl along with the reserved spinach mixture. Mix well to combine all the ingredients. Season lightly with salt and pepper if desired. |
|
5
Done
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Heat a large skillet or Dutch oven over medium-high heat. Add the reserved 1 tablespoon of coconut oil and warm until shimmering. Pour in the prepared sweet potato mixture and spread out evenly. Reduce the heat to low and simmer gently, stirring occasionally, until the sweet potatoes are heated through but still slightly firm in the center, about 10-12 minutes. Garnish with additional spinach, if desired, before serving. |
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