Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry make for a dish that is rich in vitamin C. This dish is delicious and easy to make all in one pot when you need a convenient recipe to whip up for dinner. See below the ingredients for recommended substitutes. You may choose to serve this dish over rice, a bed of chopped red cabbage, or alongside some naan bread.

Ingredients

Serves: 4 Time: 45 minutes

Sweet Potato & Spinach Curry

• 1 Tbs olive oil
• 2 Tbs red curry paste (or 1 Tbs curry powder)
• 1/4 tsp cayenne pepper or thai chili flakes
• 2 garlic cloves, minced
• 1/2 Tbs fresh ginger, peeled & minced
• 1/2 lime, squeeze juice
• 1 (14 oz) can lite coconut milk*
• 1 cup vegetable stock
• 2-3 large sweet potatoes, cubes (peel optional)
• 1/2 yellow onion, diced
• 3 cups baby spinach, stems removed
• Salt and black pepper to taste

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables.
2. Then, in a large skillet heat 1 Tbs olive oil on high heat.
3. Next, sauté the onion, garlic, and ginger together for 2-3 minutes or until fragrant.
4. Then, add the curry paste or powder and seasoning. Add a dash of salt and black pepper.
5. Add in the sweet potatoes and toss for 2 minutes.
6. Then, add the lime juice, coconut milk (or substitute) and the vegetable stock.
7. Stir together well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan, and allow it to simmer for 20-30 minutes or until sweet potatoes are soft.
8. Once the sweet potatoes are cooked, remove the lid and add in the spinach. Allow it to wilt over 1-2 minutes.
9. Taste and adjust seasonings, then serve over rice if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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