Peanut butter sweet potato and spinach curry

Peanut Butter Sweet Potato and Spinach Curry

This Peanut Butter Sweet Potato and Spinach Curry is a delightful fusion of creamy, nutty flavors with a hint of spice. The sweetness of the sweet potatoes complements the rich peanut butter, while fresh spinach adds a vibrant touch. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a wholesome meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1/2 cup smooth peanut butter
• 2 cups vegetable broth
• Salt and pepper to taste
• 4 cups fresh spinach
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
3. Stir in the curry powder, cumin, and cayenne pepper (if using), and cook for 1 minute to release the spices’ aromas.
4. Add the cubed sweet potatoes, coconut milk, peanut butter, and vegetable broth. Stir well to combine.
5. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the sweet potatoes are tender.
6. Stir in the fresh spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
7. Remove from heat and stir in the lime juice.
8. Garnish with fresh cilantro if desired, and serve hot.

Additional Notes

For a heartier meal, serve this curry over steamed rice or quinoa. You can adjust the spice level by adding more or less cayenne pepper. If you prefer a thicker curry, reduce the amount of vegetable broth.

Nutritional Information

Estimated per serving: 450 calories, 25g fat, 45g carbohydrates, 10g protein, 8g fiber.

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