Sweet Potato Curry with Fresh Spinach

Pairs Well With

Serves 4-6



2 pounds sweet potatoes, peeled

2 tablespoons butter 

1 small onion, diced 

4 garlic cloves, minced 

1 serrano, seeded and minced

 Kosher salt 

1 2-inch piece ginger, grated

1 tablespoon best-quality curry powder

½ teaspoon turmeric 

½ teaspoon ground cumin 

¾ cup unsweetened coconut milk

½ pound fresh young spinach leaves

 Steamed white rice

 ¼ cup golden raisins 

¼ cup lightly toasted pistachios

½ cup plain whole-milk yogurt

 Chutney of your choice 


Cut the sweet potatoes in half lengthwise and then slice into thin half-rounds about ¼ inch thick. Put the sliced sweet potatoes into a medium saucepan, cover with water and bring to a boil over high heat. Reduce the heat to low and simmer until the sweet potatoes are just tender then pierced with a bamboo skewer or fork, about 8 to 10 minutes. Drain the sweet potatoes, cover and keep warm.

Meanwhile, melt the butter in a large frying pan set over medium-low heat, add the onion and saute until it is soft and fragrant. Add the garlic and serrano and saute 2 minutes more. Season with salt. Stir in the ginger, curry powder, turmeric and cumin. Season with salt and several turns of black pepper. Add 1 ½ cups water, increase the heat to medium and simmer for 10 minutes, stirring frequently. Stir in the coconut milk, then gently tip in the cooked sweet potatoes.

Decrease the heat to low, cover the pan and simmer very gently for 5 minutes.

Rinse the spinach and put it into a wok or large saucepan. Set over high heat and cook, tossing frequently, until the spinach wilts, about 2 minutes. Season with salt and remove from the heat. Taste the curry and correct the seasoning.

To serve, spoon a generous mound of white rice in the center of a large bowl or soup plate. Top with the curry and surround with some of the spinach. Scatter cilantro over each serving. Enjoy right away, with raisins, pistachios, yogurt and chutney alongside.

Chef Michele Anna Jordan,