How To Make Spinach Sweet Potato Curry | Spinach Potato | Vegan YouTube

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more affordable and still provide a hearty texture.

Get your rice ready.

Prepare 5-6 cups of spinach or palak.

Peel and chop 3 cups of sweet potato into bite-sized pieces.

Measure out 400 ml of coconut milk.

Chop 1 cup of onion.

Gather fresh curry leaves, if available, or use dried ones.

Add 1 tablespoon of garlic ginger paste.

Measure out 2 teaspoons each of chili powder, cumin, turmeric, and coriander.

Prepare 2-3 teaspoons of fresh chili to taste.

Measure 2-3 teaspoons of cumin seeds.

Prepare dried methi for later use.

Heat oil in a pan (corn oil recommended) on above average heat.

Add cumin seeds to the hot oil and let them infuse for a few seconds.

Add fresh curry leaves to the oil.

Add chopped onion and salt; sauté for 3 minutes.

Add the chopped sweet potato to the pan and cook for another 3 minutes, stirring occasionally.

Add spinach to the pan and cook for 4-5 minutes until it wilts down.

Stir in 1 tablespoon of garlic ginger paste and fresh chili to taste.

Add the measured spices (chili powder, cumin, turmeric, coriander) to the pan and mix well.

Pour in 400 ml of coconut milk and reduce heat to below medium.

If the mixture is too thick, add water as needed.

Cook for an additional 5 minutes on gentle heat.

Add dried methi by rubbing it between your hands to release its flavor.

Mix the methi into the curry and let it cook for 3 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens