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40-Minute Shrimp and Sweet Potato Curry: A Flavorful Comfort Escape

Shrimp and Sweet Potato Curry
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A flavorful and hearty shrimp and sweet potato curry that combines tender shrimp, creamy sweet potatoes, and aromatic spices in a rich coconut milk base.

Ingredients

Scale
  • 1 lb shrimp: peeled and deveined
  • 2 medium sweet potatoes: peeled and cubed
  • 1 can coconut milk: 13.5 oz
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 onion: diced
  • 2 cloves garlic: minced
  • 1 tbsp ginger: grated
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup spinach: fresh
  • 1 lime: juiced
  • 1/4 cup cilantro: chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, and ginger. Sauté until soft, about 3 minutes.
  3. Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
  4. Add sweet potatoes and coconut milk. Bring to a simmer and cook for 15 minutes, or until sweet potatoes are tender.
  5. Add shrimp and spinach. Cook for 3-4 minutes until shrimp are pink and cooked through.
  6. Season with salt and pepper. Stir in lime juice and cilantro.
  7. Serve warm with rice or naan.

Notes

  • For extra heat, add a chopped chili pepper or red pepper flakes.
  • Substitute shrimp with chicken or tofu if preferred.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.recipesloop.com/shrimp-and-sweet-potato-curry-recipe/