Creamy Sweet Potato Curry

Peel and dice the sweet potatoes into approx. ¾ in cubes. Halve the onion lengthwise and cut the halves into slices.

• 5.3 oz Sweet potatoes (w/o skin)
• 1 Onion, red (~ 3 oz)

Finely chop the ginger and garlic.

• ¾ in Ginger (~ 0.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Cook the rice according to the package instructions.

• 1⁄3 cup Rice

Heat the canola oil in a non-stick frying pan over medium heat. Fry the onions, garlic, and ginger until the onions turn translucent.

• 1 tsp Canola oil

Add the sweet potatoes to the pan and fry for approx. 5 minutes. Stir occasionally.

Add the ingredients listed below. Let simmer for approx. 10 minutes until the sweet potatoes are cooked. Stir occasionally.

• 7.1 oz Spinach, frozen
• ½ tsp Curry paste, red
• 3 ⁠½ Tbsp Coconut milk
• ¾ cup Vegetable broth

Season with salt and pepper and serve with the rice.

• Salt
• Black pepper

Enjoy your meal!