Although this recipe calls for sweet potatoes, curry is an ideal dish for vegetables like cauliflower, potatoes, or peas, and proteins like chickpeas, tofu, shrimp, or chicken. Basically, anything covered in curry sauce is YUM! Try different Thai curry pastes: there are green, yellow, and red varieties, and each has a different flavour, but be sure to check out their spice levels on the packaging for mild or spicy kinds. Not a fan of coconut milk or have an allergy? Use the equivalent amount of vegetable stock instead.
Ingredients
¼ cup (60 mL) olive oil
4 sweet potatoes, peeled and cut into medium dice
2 small onions, cut into medium dice ¼ cup (60 mL) curry paste (like Thai Kitchen)
2 Tbsp (30 mL) brown sugar
2 (each 14 oz/400 mL) cans coconut milk
2 cups (500 mL) stock of choice (beef, chicken, fish, and vegetable all work well)
4 tsp (20 mL) fish sauce
2 cups (500 mL) cherry tomatoes, washed and halved
2 cups (500 mL) baby spinach, washed
Directions
In a large Dutch oven or soup pot, warm the olive oil over medium heat and cook the sweet potatoes and onions, stirring occasionally, until they’re starting to brown.
Add the curry paste and stir it into the sweet potatoes and onions. Cook, stirring occasionally, for a few minutes to cook off the curry paste. Add the sugar, coconut milk, stock, and fish sauce and stir to combine.
Cover the pot with a lid and turn the heat down to low. Cook until the potatoes are al dente, about 10 minutes.
Stir in the tomatoes, cover, and cook another 5 minutes. Stir in the spinach and cook for another minute until the spinach has wilted.
Turn off the heat!
Serve with rice, mashed potatoes, or store-bought naan.
Recipe by DL Acken and Aurelia Louvet from Let’s Eat: Recipes for Kids Who Cook, copyright © 2023 by DL Acken and Aurelia Louvet. Reprinted with permission of TouchWood Editions: touchwoodeditions.com
