Hearty Coconut Sweet Potato Curry with Avocado

If your memories of your last trip to the islands are fading fast, bring them back to life with this Hearty Coconut Sweet Potato Curry with Avocado.  Many people think India when they hear the word curry. However, it was during the 19th century that curry found it’s way to the Caribbean by way of Indian indentured workers brought to the islands to work in the British sugar industry. Ever since, this truly international cuisine has become a mainstay in island cuisine. It’s the perfect dish on a cold day to remind you of warms days past and yet to come!

Yield: 6 Servings

Total Time: 50 Minutes

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ingredients

• 1 tablespoon coconut oil
• 1 red onion, chopped
• 2 garlic cloves, grated
• 1 tablespoon minced fresh ginger
• 3 tablespoons Thai red curry paste
• 3 tablespoons smooth peanut butter
• 1 lb. sweet potato, peeled, diced
• 14.5 oz. can coconut milk
• 8 oz. spinach
• 1 lime, juiced
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 cup cooked rice to serve
• 1 avocado, diced

Directions

Heat coconut oil in a skillet until melted and hot; stir in red onions and cook for about 4 minutes or until golden browned.

Stir in garlic and ginger and cook for about 1 minute or until fragrant.

Stir in sweet potato, peanut butter, red curry paste, and light coconut milk.

Cover and bring the mixture to a gentle boil; simmer for about 30 minutes or until the potato is tender.

Stir in spinach, fresh lime juice, sea salt, pepper, and then remove from heat.

Serve Hearty Coconut Sweet Potato Curry topped with diced avocado for a satisfying healthy meal.

Nutrition Information Per Serving

Calories: 446; Total Fat: 31.6 g; Carbs: 38 g; Dietary Fiber: 8.6 g; Sugars: 9.7 g; Protein: 7.8 g Cholesterol: 0 mg; Sodium: 539 mg