Coconut Green Curry with Sweet Potatoes and Spinach
Active Time: 20 minutes | Total Time: 35 minutes | Serves 4 | Vegan | Gluten Free
- 1 jalapeño, cut crosswise into thirds
- 2-inch piece peeled ginger, sliced
- 1 small shallot
- 1 clove garlic
- 1 bunch fresh cilantro
- 3 tablespoons extra virgin olive oil or avocado oil
- 13-.5-ounce can coconut milk
- ½ teaspoon kosher salt, plus more to taste
- 1 pound sweet potatoes, peeled and cut into ½-inch dice
- 1 pint small cherry or grape tomatoes
- 5 ounces (about 8 cups) fresh baby spinach
- Cooked jasmine rice, for serving
- 1 lime, cut into wedges for serving
In a food processor, combine the jalapeño, ginger, shallot, garlic, cilantro, and 2 tablespoons of the oil. Pulse into a paste.
In a large pot, heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger paste and cook, stirring, for 30 seconds, or until fragrant. Stir in the coconut milk, salt, and ¼ cup water. Let come to a boil.
Add the sweet potatoes and tomatoes to the pot. Reduce the heat so the curry simmers. Cover partially with a lid and cook for 18 to 20 minutes, stirring occasionally, until the sweet potatoes are tender and the tomatoes burst.
Add the spinach and cover tightly. Cook for 1 to 2 minutes, until the spinach starts to wilt. Remove the lid and stir until the spinach is completely wilted. If the curry is a little thick, add a splash of water. Taste for salt; you may want to add a little more.
Serve the curry over rice with a squeeze of lime.
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