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Vegan and Paleo Sweet Potato Red Curry

Vegan and Paleo Sweet Potato Red Curry


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  • Author: Mariel Lewis
  • Total Time: 30 mins
  • Yield: 4 servings 1x

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

Units Scale
  • 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
  • 12 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

  1. Place large pan over medium heat and add oil once hot. Add shallots and cook until fragrant, about 1 minute.
  2. Add in potatoes and toss to coat with oil. Add curry and stir to combine.
  3. Add in coconut milk and broth and simmer for about 20 minutes, or until potatoes are cooked through.
  4. Add in spinach and stir to incorporate. Add half of the cilantro and half of the cashews; cook for another minute or so.
  5. 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