sweet potato curry

Sweet potato curry with Spinach

Preparation: 20 mins

Serves for: 4 person🙋‍♀️

This is really one of my favourite dishes. Healthy and filling. 

According to the Ikigai lifestyle, it is important to eat healthy. Not too much, max 80% of your stomach capacity. Being full is the worst according to the Ikigai lifestyle. It’s not easy when there’s a delicious dish in front of you and you just can’t stop ‘snacking’. The best thing to do is to scoop up a plate instead of putting the pans on the table. You are then tempted to serve another plate more quickly. 

Here is the recipe for this delicious curry

For 4 people:

1 kilo of sweet potatoes

2 white onions

3 cloves of garlic

Packet of red curry paste (organic), available at the local supermarket

Fresh spinach 400 grams

Tin of chickpeas

Wild rice, 300 grams

Coconut milk 400 ml

Fish sauce

Coconut oil

Coriander, optional for the lover

Start by cooking the wild rice according to the instructions on the packaging.

Peel the sweet potatoes and cut into approximately 2×2 cm pieces.

Cut the onion into chunks.

Chop the garlic

Oil the wok and first add the onions and a little later the garlic and then the red curry paste and stir. 

Then add the sweet potato, stirring well.

Then add the chickpeas and stir them in as well. 

Then add the coconut milk and a dash of fish sauce and let it simmer (not boil!) until the sweet potato is done (just prick it with your fork to feel).

When it is done, turn off the heat and stir in the spinach. Optionally you can add chopped coriander. 

Put the wild rice in deep plates and spoon the curry on top.

Eat healthily and enjoy!