Asian-Inspired Vegan Sweet Potato Coconut Curry

• vegan
• asian-cuisine
• curry
• coconut-milk
• sweet-potato
• Hiroshi

Introduction

Today's special recipe blends the vibrant and aromatic essences of Asian-inspired vegan cuisine into a delightful dish. This creation is designed to satisfy your taste buds and introduce a comforting yet exotic culinary experience.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 can (400 ml) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 lime, juiced
• 2 cups spinach leaves
• Fresh cilantro for garnish
• Cooked rice or noodles, for serving

Instructions

1. Heat a large pan over medium heat and add a bit of oil. Add the onion, garlic, and ginger, sautéing until onion is translucent.
2. Stir in the red curry paste and cook for another minute.
3. Add the sweet potatoes and red bell pepper, stirring to coat them with the curry mixture.
4. Pour in the coconut milk, soy sauce, and brown sugar, bringing the mixture to a boil.
5. Reduce heat to low and simmer for about 20 minutes, or until the sweet potatoes are tender.
6. Stir in the spinach and lime juice, cooking just until the spinach has wilted.
7. Serve hot, garnished with fresh cilantro, over rice or noodles.

Enjoy this lush and flavorful dish that not only nourishes the body but also captivates the soul with its depth and authenticity. Perfect for any meal, it promises to be a standout in your culinary repertoire.

Hiroshi

Additional Information

Nutritionfacts	Calories: 350, Fat: 18g, Carbohydrates: 40g, Protein: 6g
Preparation Time	40 minutes
Allergy Information	soy, coconut