Add spinach leaves and let wilt for a couple minutes. Once the spices are added and combined thoroughly with the vegetables, add the spinach and vegetable stock. In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red Go for the size of a dice. Healthy, packed with flavor and made with creamy coconut milk, red lentils and bell pepper. Stir to combine and place a lid over. Just like a curry should be. Bring to the boil and simmer for 25-35 mins until the sweet potatoes are tender. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. You can add extra coconut milk or coconut cream to make things extra saucy! Fry for a minute or two and then add the tomato and cook until it stats to collapse and releases it’s juices. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes). It’s the perfect vegan dinner to prep for the week and is perfect all year long, but I personally love it most in the colder months. Add oil and let it heat up. This curry recipe comes together relatively quickly. It’s perfect for quick and easy weeknight dinners! Serves 4-6. To cook vegetable, mix coconut milk and broth (or water) on low flame so the fat in coconut milk doesn’t split. Is time friendly – everything is made in under an hour, making it perfect for a weeknight meal. It’s the perfect bowl of warming comfort food that’s also healthy…and so delicious. ; For a vegan curry, opt for fresh cilantro and coconut yogurt. Spinach and Potato Curry – Oh man, this is probably Darryl’s favorite curry type dish that I make. Add carrot and sweet potatoes, chickpeas and curry paste and cook for about 7 minutes until vegetables have softened. Press “saute” setting and let the IP heat up for 2 minutes. If you don’t have/can’t get creamed coconut then you can omit it and swap 400ml of the water for a tin of full fat coconut milk instead. Add the paste and cook, stirring, for 5 mins. Add coconut milk and soy sauce. Add the coconut milk. Simmer for about 10 minutes. Add the sweet potatoes, stir, then pour in the coconut milk and stock. Gluten-free & vegan. Taste and add salt if necessary. This sweet potato and chickpea curry with coconut milk is delicious, wholesome, and comforting. Add curry powder and garlic and cook for another 30 seconds (don’t let either burn). A simple, easy, healthy, and delicious sweet potato and spinach coconut milk soup. 60ml groundnut or sunflower oil 2 white onions, diced 800g sweet potatoes, chopped into 5cm chunks 1 tbsp curry powder 1 tsp tumeric 500g whole leaf large spinach… Meanwhile, cook the rice to pack instructions. Simmer for 15 minutes, then increase the heat, and add the coconut milk. Dairy free, gluten free and vegan. Bring to a simmer, then turn down the heat and cook until … For the curry. Add only half of it, 250ml (1 cup), and make up the difference with coconut milk. Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about. Quickly made in your instant pot (slow cooker, or on the stove) in just about 30 minutes. N utritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used. Ladle curry over rice or quinoa. When I make a soup, I really intuit all ingredients based upon what is needed in the moment. I always think of this as an autumn dinner, but it’s equally good well into winter. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. All food is medicine–but there is something about soup that feels more blatantly medicinal to me. Add the sweet potatoes and curry powder, and give everything a good mix. If the curry isn´t thick enough, dissolve a tablespoon of cornstarch in two tablespoons of water and add. This Instant Pot sweet potato and red lentil curry … The coconut milk makes it very rich, and the potatoes and spinach are just perfect together. Add in the fresh baby leaf spinach and briefly stir into the curry until wilted. Have everything prepped before starting. So easy, and so good! The recipe can be easily made in an Instant Pot or cooked on the stovetop. Give everything a good stir and then add the coconut milk. Add the sweet potato and shredded coconut and stir to coat in the contents of the pan. Turn down the heat and simmer for 5 minutes then stir through the spinach … Serves: 4 Just refrain from adding the full 500ml (2 cups) of the vegetable stock. spinach, shallots, curry powder, diced tomatoes, chickpeas, coconut milk and 6 more Vegetarian Curry with Coconut Milk Tablespoon cilantro, broccolini, sweet potato, carrot, coconut oil, … Cook for a few minutes, enough time to allow the coconut to create a creamy texture. When all the spinach has been added, add the coconut milk, lemon juice, ground ginger, and salt. See above for more info on how to thicken a curry. Add diced sweet potato and simmer for 15 minutes, until it is almost tender, then add drained tinned chickpeas and frozen spinach and simmer for 10 more minutes, until the sweet potatoes are soft. It's a wonderful comfort meal for dinner which is also great for meal prep. Add onion and garlic and saute for 2 minutes. This Sweet Potato Curry is: absolutely delicious; made from cost-friendly ingredients like chickpeas, coconut milk, onions and sweet potatoes. The flavors have a balance of sweet and spicy notes from the seasoning, sweet potatoes, and the creamy coconut milk. You can also opt to add coconut milk into the sweet potato curry. A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. This Thai sweet potato chickpea curry is rich and creamy with hints of coconut from canned coconut milk, spice from red pepper flakes, tomato, onion, fresh ginger and more. Cook for 15 minutes or until potato is tender. When it’s cool enough to handle, roughly dice it into 1 inch chunks. This vegan sweet potato curry with spinach and creamy coconut milk is flavorful and delicious. coconut milk; spinach; salt and pepper; Instructions: Make sure the stainless steel insert is in your Instant Pot. ; Full-fat coconut milk is recommended here. By now your sweet potato should be cooked. Add the lentils, sweet potato, coconut milk, spinach and 600ml cold water. Add sweet potatoes and stir. This vegan red lentil curry is made in the Instant Pot with sweet potatoes, spinach and coconut milk. Cozy, satisfying and easy, this slow cooker sweet potato spinach curry is a simple weeknight dinner! Sweet potato curry with coconut milk. Made using good for us ingredients like high protein chicken, antioxidant-packed spices, In a large nonstick saucepan, heat the oil over a medium heat. This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! Put the lid on the skillet and cook for about 5 minutes until the sweet potato starts to get slightly tinged at the edges; Add the coconut milk and pineapple to the pan, give everything a good stir until well mixed. Made in one pot dish; Is freezer-friendly (stores easily in the freezer for up to 2 months). ; Cut your sweet potato into equal size (kinda small) chunks so they cook evenly. Add juice of lime and fish sauce after removing the pot from heat. Instead of cayenne, opt for fresh chili pepper to taste or red chili flakes. Add it to the frying pan along with the turmeric and beans.