I found this recipe looking for something to make when we were having a vegan couple over for dinner. Even though my husband and I are carnivores, we all love Indian food, and you can’t really go wrong with curry. Anyway, that was in August, and we’ve made this three times since then!
The original recipe has about twice the calories and three times the fat, but by omitting vegetable oil and substituting light coconut milk, I found I was able to lighten it up considerably without sacrificing flavor. Enjoy with naan or jasmine rice!
SWEET POTATO AND SPINACH CURRY
Adapted from Food.com
1.1 lb sweet potatoes, peeled and chunked
1 red onion, chopped
3 garlic cloves, crushed
1 teaspoon turmeric
1 large red chili pepper, deseeded and chopped
1 14.5oz can light coconut milk
1 6oz bag baby spinach
1.5 tablespoon curry paste (your choice of strength)
1. While you’re peeling and chopping the sweet potato, set a pot of water on to boil. Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
2. Coat a non-stick pan with cooking spray and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
3. Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt. Continue to simmer for a further 5 minutes.
4. Stir in spinach, cover the pan and simmer for 2 – 3 mins until the spinach has wilted and the curry is hot throughout.
Nutritional Information (entire recipe makes four servings): 228 Calories, 7.75 grams Fat, 34.5 grams Carbohydrates, 5.25 grams Protein