Sweet potato and spinach curry (Print Version)
# Ingredients:
→ Veggies and Herbs
01 -
2 garlic cloves
02 -
1 medium onion
03 -
2 carrots
04 -
250g of fresh spinach
05 -
400g of sweet potatoes
→ Sauce and Seasonings
06 -
Cooking oil of your choice
07 -
Salt and pepper to taste
08 -
1-2 spoons of Madras curry powder
09 -
1 vegetable bouillon cube
10 -
300ml of coconut milk
→ Sides
11 -
4 eggs
12 -
120g of basmati rice
# Instructions:
01 -
Chop the onion and garlic finely. Slice the carrots into thin pieces and dice the sweet potato into 1cm cubes. Roughly chop the spinach after removing the stems.
02 -
Heat some oil in a pan and sauté the onion and garlic. Toss in the carrots, sprinkle the curry powder, and pour in a splash of water. Cook and stir for 5 minutes.
03 -
Add your sweet potato chunks, coconut milk, and crumble in the bouillon cube. Cover the pan and let it simmer for 20 minutes until the potatoes soften.
04 -
While the curry cooks, prepare basmati rice following the instructions on the packet (should take about 10-12 minutes).
05 -
Stir the chopped spinach into the curry, season with salt, and cook for another 5 minutes until wilted.
06 -
In a separate pan, fry the eggs. Sprinkle a bit of salt and pepper on top.
07 -
Dish out some warm rice, ladle the vegetable curry over it, and top with a fried egg.
# Notes:
01 -
This veggie-packed curry is full of nutrients from a mix of fresh produce.
02 -
Feel free to change the amount of curry powder to match your spice preference.