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Sweet Potato and Spinach Curry

Ingredients

  • 2-3 medium size sweet potatoes cut into ¼ to ½ inch dice or substitute any type of potato
  • 1 tablespoon + 2 teaspoons unrefined coconut oil melted and divided
  • 1 small onion chopped
  • 4 cloves of garlic minced
  • 4 teaspoons grated fresh ginger
  • 1 15 oz can of coconut milk
  • 1 can chickpeas or
  • 1 tablespoon soy sauce or tamari
  • ½ tsp ground cumin ½ tsp or more ground coriander , ½ tsp
  • or more turmeric
  • 2-3 large handfuls of fresh spinach OR 1 package of frozen spinach
  • ½ fresh squeezed lime or 2 tbsp. Lime juice
  • ¼ c chopped cilantro or dried cilantro
  • salt and pepper to taste
  • Optional: serve over brown rice or lentils
  • Option: greens of choice spinach, kale, swiss chard

Instructions

  • Preheat oven to 400 degrees F. Drizzle sweet potatoes with 2 teaspoons melted coconut oil and a pinch of salt and pepper.
  • Place in a single layer on a baking sheet and roast for 10-20 minutes until tender.
  • In a large skillet or saute pan, heat the remaining 1 tablespoon olive oil OR veggie broth over medium heat.
  • Add chopped onion, shredded ginger, and minced garlic. Heat for 4-6 minutes.
  • Whisk in coconut milk Stir in chick pea and soy sauce
  • Add roasted sweet potato and spinach. Cook for 8-10 minutes until sauce has thickened , spinach has wilted and potatoes have heated through Add in the remaining spices .
  • Stir in lime juice
  • Salt, pepper, and cilantro to taste.

Notes

Sweet potatoes are a rich source of Beta-kerotene in the diet and contribute to eyesight, and immune support.