This curry is incredibly simple and benefits from being made ahead of time (prepare it in the morning or afternoon for dinner). The sweet potatoes absorb the spices beautifully, creating a dish that's rich in flavor. The three key ingredients are sweet potato, green beans, and coconut milk. The rest are flavor-enhancing additions like onion, garlic, and ginger — staples in any kitchen. For an authentic touch, add Asian condiments such as fish sauce, but it can be omitted or replaced with soy sauce for a vegan version.
If you’re missing any ingredients, feel free to make sensible substitutions.
- 1 very large or 2 medium sweet potatoes
- 1 cm piece of fresh ginger (finely chopped or grated)
- 3 garlic cloves
- 1 small sweet onion
- 150 ml coconut milk
- 1 tbsp. fish sauce (or soy sauce for a vegan option)
- 1 tsp. without sugar slide
- juice of ⅓ lemon (or 1 tbsp white wine vinegar)
- a pinch of ground black pepper
- a pinch of chili
- 1/2 tsp. ground garlic or onion powder
- 1 cup green beans (fresh or frozen; can be substituted with asparagus or snap peas in season)
- a handful of fresh spinach leaves
- olive oil
Heat olive oil in a large pan and sauté the chopped onion, garlic, and ginger for 2–3 minutes until aromatic. Add peeled and diced sweet potatoes (cut into 2 cm cubes) and sauté for another minute. Pour in the coconut milk, bring to a boil, then reduce the heat.
While the sweet potatoes simmer, stir in sugar, soy sauce (or fish sauce), black pepper, garlic powder, and chili flakes. Mix well. Add enough water to ensure the sweet potatoes are at least halfway submerged. Cover the pan and let it simmer on low heat for 10 minutes.
Add the green beans (cut into 3–4 cm pieces) and roughly chopped spinach, including both leaves and stems. Stir to combine. Squeeze in the lemon juice and continue cooking for another 2 minutes until the vegetables are tender but still vibrant.
For best results, let the curry rest for 2–3 hours before serving. This allows the ginger, garlic, and spices to infuse fully into the sweet potatoes and greens.
Heat olive oil in a large pan and sauté the chopped onion, garlic, and ginger for 2–3 minutes until aromatic. Add peeled and diced sweet potatoes (cut into 2 cm cubes) and sauté for another minute. Pour in the coconut milk, bring to a boil, then reduce the heat.
While the sweet potatoes simmer, stir in sugar, soy sauce (or fish sauce), black pepper, garlic powder, and chili flakes. Mix well. Add enough water to ensure the sweet potatoes are at least halfway submerged. Cover the pan and let it simmer on low heat for 10 minutes.
Add the green beans (cut into 3–4 cm pieces) and roughly chopped spinach, including both leaves and stems. Stir to combine. Squeeze in the lemon juice and continue cooking for another 2 minutes until the vegetables are tender but still vibrant.
For best results, let the curry rest for 2–3 hours before serving. This allows the ginger, garlic, and spices to infuse fully into the sweet potatoes and greens.
