Sweet Potato Curry Farro
This Sweet Potato Curry Farro combines two flavors--sweet potatoes and curry paste--into one tasty dinner recipe. It's extra creamy and it's vegan, too!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: dinner
Cuisine: American, Thai
Diet: Vegan, Vegetarian
Keyword: curry farro, sweet potato curry
Servings: 4
Calories: 579kcal
Heat oil in a large skillet over medium heat. Add onion, garlic and ginger and sauté for 3-4 minutes. Then, add the curry paste, curry powder and sugar and sauté for 1 minute.
Add the vegetable broth, coconut milk and farro and stir to combine. Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 25 minutes.
Meanwhile, cook the sweet potato. You can do this any way you'd like, but personally, I like microwaving the sweet potato because it's fastest! Then, add the sweet potato and almond milk to a blender and blend until smooth. NOTE: make sure to remove the skin before adding the sweet potato to your blender. Remove lid from the skillet then pour in the blended sweet potato. Last, stir in the spinach and add salt and pepper to taste.
*Calories are per serving and are an estimation
*If you don't have (or don't like) farro, you can use rice instead
*Feel free to use any kind of dairy free milk in place of almond milk
Calories: 579kcal | Carbohydrates: 80g | Protein: 12g | Fat: 26g | Saturated Fat: 22g | Sodium: 615mg | Potassium: 733mg | Fiber: 15g | Sugar: 7g | Vitamin A: 11461IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 6mg