Comforting and creamy, this perfectly spiced Sweet Potato Curry is healthy and easy to make. The dishes natural sweetness and hints of heat make a delightful pairing with the refreshing peach soda and apricot flavors Quady Electra Moscato.
1 tablespoon Oil
2 Shallots, thinly sliced
2 Sweet potatoes
1 Red pepper
3-4 cups Thinly sliced fresh baby spinach
2-3 tablespoons Curry paste
1 can Regular coconut milk
1 cup Chicken broth
1 cup Heirloom rice
1/2 cup chopped Peanuts and cilantro
Start your Heirloom Rice (follow directions on package). Peel and cut the sweet potatoes into 1-inch squares. Thinly slice shallots. Heat the oil over medium-high heat. Add the shallots and stir-fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined. Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Serve over rice, topped with remaining peanuts/cilantro.Chop the peanuts, dice the red pepper, and thinly slice fresh baby spinach. Serve paired with a glass of Quady Electra Moscato.