Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 2 large sweet potatoes, peeled and diced
- 1 can (14 ounces) full-fat coconut milk
- 1 cup vegetable broth
- 1 cup frozen spinach
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, cumin, coriander, garam masala, turmeric, chili powder, and salt and cook for 1 minute, stirring constantly.
4. Add the sweet potatoes and stir to coat with the spices.
5. Add the coconut milk and vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Add the spinach and simmer for an additional 5 minutes.
8. Remove from heat and stir in the cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 330
Fat: 18g
Carbohydrates: 35g
Protein: 7g
Substitutions for Ingredients
- Olive oil can be substituted with coconut oil.
- Onion can be substituted with shallots.
- Frozen spinach can be substituted with fresh spinach.
- Cilantro can be substituted with parsley.
Variations:
- For a vegan version, omit the cilantro.
- For a spicier version, add more chili powder or a pinch of cayenne pepper.
- For a creamier version, add 1/2 cup of coconut cream.
Tips and Tricks:
- For best results, use fresh spices.
- To save time, use pre-diced sweet potatoes.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve over cooked rice or quinoa and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with naan bread or roti.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
If the curry is too thick, add more vegetable broth or coconut milk.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Curry is a dish that originated in India and is now popular around the world. It typically consists of a combination of spices and vegetables cooked in a sauce.
Flavor Profiles:
This curry has a savory, slightly spicy flavor with a hint of sweetness from the sweet potatoes.
Serving Suggestions:
Serve with naan bread or roti and a side of roasted vegetables or a green salad.
Related Categories
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Region: Indian