Description
Easy, 1-pot Vegan and Paleo Sweet Potato Red Curry with curry paste, coconut milk, vegetable broth and fresh vegetables. A simple yet satisfying plant-based, gluten-free meal.
Ingredients
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- 2 large sweet potatoes, peeled and cubed
- 2 shallots, thinly sliced
- 4 cups baby spinach
- 3 tbsp red curry paste
- 14 oz canned full fat coconut milk
- 1–2 cups vegetable broth (depending on how thick you want your curry; 1 cup for thicker)
- 1/2 cup fresh cilantro, divided
- 1/2 cup salted and roasted cashews, divided
- 2 tbsp extra virgin olive oil
Instructions
- Place large pan over medium heat and add oil once hot. Add shallots and cook until fragrant, about 1 minute.
- Add in potatoes and toss to coat with oil. Add curry and stir to combine.
- Add in coconut milk and broth and simmer for about 20 minutes, or until potatoes are cooked through.
- Add in spinach and stir to incorporate. Add half of the cilantro and half of the cashews; cook for another minute or so.
- Plate into 4 bowls along with your favorite kind of rice (cauliflower rice, brown rice, etc) and add a generous amount of sweet potato curry on each. Top with remaining cilantro and cashews. Enjoy.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian