Description
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
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until soft, about 3 minutes.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
- Add sweet potatoes and coconut milk. Bring to a simmer and cook for 15 minutes, or until sweet potatoes are tender.
- Add shrimp and spinach. Cook for 3-4 minutes until shrimp are pink and cooked through.
- Season with salt and pepper. Stir in lime juice and cilantro.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg