Coconut sweet potato & spinach curry
A Indian dinner for the galley that copes with rough seas, can be made ahead and frozen, about 35 min hands-on.
- Dinner
- Indian
- ⏱ 35 min
- 🌊 Sea tolerance 4/5
- 🌶 Mild
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Sweet potato600 g (≈ 4.5 sweet potatos) (150 g (≈ 1 sweet potato))
- Coconut milk (can)400 g (100 g)
- Spinach160 g (40 g)
- Red lentils (dried)120 g (30 g)
- Curry powder12 g (3 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Basmati rice280 g (70 g)
Method
- Soften onion with curry powder.
- Add sweet potato, lentils, coconut milk and 150 ml water per serving; simmer 20 minutes.
- Stir in spinach; serve with rice.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Celery, Mustard — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 724
- protein
- 19 g
- fat
- 23 g
- carbs
- 115 g
- sugar
- 8 g
- fibre
- 12 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes