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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Stovetop Quick Lamb & Sweet Potato Coconut Curry with Wilted Spinach (Serves 2)

A cozy, hands-off curry night that still tastes fresh: lamb shoulder and sweet potato simmer in coconut-curry sauce until spoon-tender, then you brighten it with quick wilted spinach at the end. It’s winter-comforty but not heavy.

Ingredients

Simple Truth® Natural Lamb Shoulder
1 lb, cut into 1-inch chunks $10.99 (1 lb, sale)
Sweet Potato
1 lb, peeled and cut into 3/4-inch cubes $2.49 (1 lb)
Organic Spinach
5–6 oz (about half a clamshell/bag) $3.49 (1 ct)
Organic Ginger Root
1 Tbsp, grated $5.99 (1 lb)
Simple Truth Organic® Garlic Bulbs
3 cloves, minced $2.79 (3 ct)
Organic Yellow Peeled Onion
1/2 onion, sliced $1.99 (each)
Pantry: curry powder
2 Tbsp
Pantry: coconut milk
1 can (13.5–14 oz)
Pantry: chicken or vegetable broth (or water)
1/2 cup
Pantry: fish sauce or soy sauce (optional)
1 tsp
Pantry: brown sugar or honey (optional)
1 tsp
Pantry: lime (or lemon)
1/2, juiced
Pantry: salt & black pepper
to taste
Pantry: cooked rice (for serving)
about 1 cup dry rice worth cooked (or use ready rice)

Instructions

Prep: Cut 1 lb lamb shoulder into 1-inch chunks. Peel and cube 1 lb sweet potato into 3/4-inch pieces. Slice 1/2 onion. Mince 3 garlic cloves. Grate 1 Tbsp ginger. Rinse 5–6 oz spinach. If serving with rice, start cooking it now (or heat ready rice).
Stove (brown lamb): Heat 1 Tbsp neutral oil (or olive oil) in a large pot over medium-high. Season lamb with 3/4 tsp salt and 1/2 tsp pepper. Brown lamb in a single layer (work in batches if needed), 4–6 minutes total. Transfer to a bowl.
Stove (build curry base): Reduce heat to medium. Add sliced onion with a pinch of salt; cook 3–4 minutes. Add minced garlic and grated ginger; cook 30 seconds. Stir in 2 Tbsp curry powder and cook 30 seconds to bloom.
Stove (simmer): Add browned lamb back in. Pour in 1 can coconut milk plus 1/2 cup broth/water; stir well. Add sweet potato cubes. Bring to a gentle simmer, then cover and cook 18–25 minutes, stirring occasionally, until sweet potato is tender and lamb is tender (small chunks cook faster).
Finish: Stir in 1 tsp fish sauce or soy sauce (optional) and 1 tsp brown sugar or honey (optional) to balance. Add spinach (5–6 oz) and stir until just wilted, 1–2 minutes. Turn off heat and add juice of 1/2 lime. Taste and adjust salt/acid.
Serve: Spoon curry over rice (or alongside). If you have extra lime, serve wedges at the table.

Health notes: ~650–850 kcal per serving (estimate). Healthiness: Moderate-High—good protein and iron from lamb plus vegetables; higher saturated fat from lamb and coconut milk. To lighten: use half coconut milk + half broth and trim visible fat from lamb.

Drink pairing: Wine styles: - Off-dry Riesling (just a touch of sweetness) to tame curry heat and match sweet potato. - Gewürztraminer (lychee-spice aromatics) if your curry is more fragrant than hot. - Light, juicy red like Gamay (Beaujolais) if you want red with curry. Local-ish suggestion: Kung Fu Girl Riesling (WA) is widely distributed and very curry-friendly.

Chef Feedback

Ask about the recipe and share how it turned out.

You asked

if I want it hotter what pepper can I add and for how long?

Careme

Best pepper options (stovetop) and how long to cook them: 1) Serrano pepper (hotter than jalapeño; clean heat) - Amount: 1 pepper (very hot: 2) - Prep: mince for maximum heat; slice for a bit less; remove seeds to reduce heat - When/how long: add with the onions and cook 3–4 minutes, then proceed with garlic/ginger and spices. 2) Jalapeño (medium heat) - Amount: 1–2 peppers - When/how long: same as above—add with onions, cook 3–4 minutes. 3) Thai bird’s eye chili (very hot) - Amount: 1 (hot) or 2 (very hot) - Prep: mince (very hot) or leave whole and lightly slit (more controllable) - When/how long: - Minced: add with onions, cook 3–4 minutes. - Whole/slit: add when you add coconut milk and simmer 15–20 minutes, then remove before serving. Rule of thumb: the earlier and more finely you cut it, the hotter it gets; simmering a whole chili gives heat you can dial in by removing it.

You asked

Last curry I got from you was a little bland. How do we kick this one up a notch

Careme

To kick this curry up (without just making it “hot”), build more layers of salt, acid, aromatics, and browning: 1) Brown harder + season in layers - Pat lamb very dry; don’t crowd the pot. Get deep browning (5–7 min total per batch). - Salt the lamb before browning, then taste/salt the sauce again after it simmers. 2) Bloom the spices properly - After onions soften, add garlic + ginger 30 sec, then curry powder 45–60 sec in the oil until very fragrant. - Add 1–2 tsp tomato paste (if you have it) and fry 30 sec to deepen flavor. 3) Add “boosters” (choose 2–3) - Fish sauce: increase to 2 tsp (it won’t taste fishy; it adds savory depth). - Soy sauce: 1–2 tsp if you don’t have fish sauce. - Chili: 1/2 tsp red pepper flakes or 1–2 tsp chili crisp; or 1 small minced jalapeño. - Warm spice: 1/2 tsp ground cumin + 1/4 tsp smoked paprika (great with lamb). - Sweet balance: keep the 1 tsp brown sugar/honey—helps curry taste “complete.” 4) Use acid at the end (key for “not bland”) - Finish with more lime than you think: start with 1/2 lime, then add another 1/2 if it still tastes flat. - Optional: add 1–2 tsp rice vinegar if you’re out of lime. 5) Concentrate the sauce - Simmer uncovered the last 5–8 minutes to thicken and intensify. - If it still feels muted: add a pinch of salt + another squeeze of lime (those two usually fix it). 6) Finish with a punchy topper (fast) - Stir in 1 tsp grated lime zest at the end. - If you have fresh herbs, add a handful of cilantro or Thai basil off heat. - Add a crunchy garnish: toasted nuts, or even a drizzle of olive oil + black pepper. If you tell me what curry powder brand you’re using (some are very mild), I can calibrate exact amounts so it lands bolder.

Planned by Careme.