Sweet Potato Spinach Curry (Print Version)
# Ingredients:
→ Vegetables and Seasonings
01 -
2 medium-sized carrots
02 -
400 grams of sweet potato
03 -
Fresh spinach (about 250 grams)
04 -
1 onion
05 -
2 garlic cloves
→ Sauce and Spices
06 -
1-2 tablespoons of Madras curry powder
07 -
Cooking oil of your choice
08 -
300 milliliters of coconut milk
09 -
A cube of vegetable stock
10 -
Salt and black pepper
→ Sides
11 -
4 eggs
12 -
120 grams of basmati rice
# Instructions:
01 -
Chop the garlic and onion finely. Slice the carrots into thin rounds and dice the sweet potato into 1cm cubes. Remove stems from the spinach and cut roughly.
02 -
Stir-fry the garlic and onion in some oil. Mix in carrots, curry powder, and a bit of water. Cook while stirring for about 5 minutes.
03 -
Add in the sweet potato along with the coconut milk and crumble in the stock cube. Cover it up and let simmer for 20 minutes or until the sweet potato softens.
04 -
Meanwhile, follow the packet instructions to cook the basmati rice. This usually takes around 10 to 12 minutes.
05 -
Stir in the spinach, season with salt, and keep cooking for another 5 minutes until the spinach softens.
06 -
Make sunny-side-up eggs in a frying pan. Sprinkle with some salt and pepper.
07 -
Dish out the warm rice, add a generous scoop of vegetable curry on top, and finish it off with a fried egg.
# Notes:
01 -
This vegetarian curry is loaded with vitamins, thanks to the variety of veggies.
02 -
Feel free to adjust the curry powder amount based on how much spice you like.