SWEET POTATOE AND COCONUT CURRY
Amazingly tasty and quick sweet potato and coconut curry. Made with fresh ginger and fresh spinach. A vegan curry.
Discovering the sweet potato and coconut curry
Curry, a fundamental in Indian cuisine, has found its way into the hearts and palates of people all over the world. From its aromatic spices to its rich, creamy sauce, it’s no wonder why this dish has become a crowd-pleaser. And when it comes to creating a vegan version of this classic dish, the sweet potato coconut curry vegan is an absolute delight.
Who would have thought that I would bring spices back to France one day? Who would have thought that the rich and aromatic spices of Indian cuisine would make their way to France, a country renowned for its culinary heritage and recognized by UNESCO for its gourmet cuisine? And yet, the sweet potato and coconut curry has found its place in the hearts and stomachs of my French friends…
The sweet potato: a nutritious tuber
The sweet potato, a tuber native to South America, has long been crucial in many cuisines worldwide. Despite being often mistaken for the potato, these two foods are not related. The sweet potato is a member of the starch family and can be enjoyed all year round. With its low calorie content and high fibre content, the sweet potato is an excellent addition to a low-calorie diet.
The perfect partner for the sweet potato
Coconut milk, the creamy liquid extracted from the flesh of mature coconuts, is the perfect companion for the sweet potato in this vegan curry. Its subtle sweetness balances the earthy taste of the sweet potato…
Adding a Touch of Freshness
Lime, ginger, and fresh spinach add a touch of freshness to this sweet potato coconut curry vegan. The tartness of the lime helps to brighten up the aromas, while the heat from the fresh ginger adds depth and warmth. Fresh spinach, with its tender leaves, adds a touch of green to this vibrant dish.
When it comes to entertaining, a curry is always a versatile option. It’s no surprise that the sweet potato and coconut curry has become a popular choice, especially among those who prefer a vegan diet. The addition of coconut milk gives the dish a rich, creamy texture, making it a satisfying and filling meal.
Pairing with Wine
The Côtes du Tarn is a white wine produced in the South West region of my beloved France in the exquisite Tarn area. It is known for its crisp and refreshing characteristics, with a blend of floral and fruit aromas such as citrus, green apple, and pear. This wine is made from white grape varieties such as Chardonnay, Colombard and Chassan.
The South West region of France is renowned for its rich and diverse winemaking, with the Tarn area being one with a long history of viticulture,. The region is known for its warm and sunny climate, which provides ideal growing conditions for the grapes used to produce the enchanting Côtes du Tarn.
Different recipes where you can use sweet potato
Why not discover or rediscover delicious recipes with this healthy tuber!
What about a very healthy soup made with orange and fresh ginger (here) or as a healthy accompaniment, some baked sweet potato fries with rosemary and turmeric (here).
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
SWEET POTATO AND COCONUT CURRY
Ingredients
- 1 tsp cumin
- 1 onion chopped
- 1 garlic clove crushed
- 3 cm ginger grated
- 400 g chopped tomatoes tinned
- 1 tbsp curry Madras for me
- 700 g sweet potatoes diced
- 40 cl coconut milk
- 300 g fresh spinach
- 1 lime juice
- Naans to serve
- ghee or neutral oil
Instructions
- In a saucepan, sizzle the cumin in a little bit of oil for a few minutes.
- Add the onion, ginger, garlic and tomatoes, cover and cook for a further 5 minutes.
- Pour in the coconut milk, curry and sweet potatoes.
- Cover and cook for 20 minutes under a low heat.
- Stir in the spinach, lime juice and cook for a further 2 minutes stirring well.
- Serve with rice and naans.
Notes
