Curried Sweet Potatoes with Spinach
Author: Darlene Crider
Serves: 6
- 1 large onion, diced
- 3 large cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1-2 tablespoons olive oil
- 1 tablespoon curry powder
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1½ cups chicken broth or vegetable broth (for vegan)
- 1⅜ cups canned coconut milk (regular, full fat)
- 6 ounces frozen spinach, thawed and squeezed dry
- Salt, to taste (Alisa's note: I used about 1 teaspoon)
- Sauté onion, garlic, ginger, and olive oil in a large wok or non-stick skillet until vegetables are tender and translucent, about 5 minutes.
- Add curry powder, warm briefly in skillet with vegetables, about 30 seconds.
- Add cubed sweet potatoes and broth to onion, garlic and spice mixture; mix well. Cover and simmer until crisp tender, about 10-15 minutes.
- Add coconut milk and spinach. Cover and simmer about 10 minutes, until heated through and slightly thickened. Season with salt, to taste.
- Serve over hot, prepared basmati or jasmine rice, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/curried-sweet-potatoes-spinach
3.5.3229