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Roasted Sweet Potato and Pineapple Curry
[Vegan, Gluten-Free]

JH By: Jess Hoffman

Author Bio

Global comfort food in a bowl. Hi, i'm Jess! I love eating clean and the positive... Read More

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Roasted Sweet Potato and Pineapple Curry [Vegan, Gluten-Free]

Dairy Free

There's nothing better than as steaming hot bowl of curry on a cold day – or anytime for that matter. But what really makes this recipe stands out amongst its peers is the pineapple. The sweetness from the pineapple provides the perfect counterpoint of flavor to the spice in the... Read More

Ingredients You Need for Roasted Sweet Potato and Pineapple Curry [Vegan, Gluten-Free]

2 sweet potatoes
1 white potato
1 tablespoon avocado oil
1 small onion
1 cup pineapple, chopped
1 cup packed spinach
1 tablespoon Thai yellow curry paste
1/2 teaspoon cinnamon
1/2 cup coconut cream
3/4 cup water
Salt and pepper, to taste

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How to Prepare Roasted Sweet Potato and Pineapple Curry [Vegan, Gluten-Free]

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Peel your potatoes and chop them into even cubes.
Place them on your baking sheet and bake them for 20-25 minutes or until they are tender.
Add the avocado oil to a pan on medium-high heat.
Chop your onion and add it to the pan, lowering heat to medium, and allowing it to cook for 2-3 minutes.
Add the potatoes, pineapple, spinach, Thai curry paste, cinnamon, coconut cream, and water.
Stir it until the ingredients have combined and after, let them cook for another 2-3 minutes.
Reduce the heat to medium-low and allow the curry to simmer for 5 minutes.
Season it with salt & pepper to taste.
Serve it with basmati rice.