Sweet Potato & Spinach Curry

In recent years, plant-based diets have surged in popularity, driven by a growing awareness of their numerous health benefits and environmental advantages. More people are turning to vegetarian and vegan options, seeking meals that are both nutritious and satisfying. Among the myriad of plant-based recipes available, sweet potato and spinach curry stands out as a vibrant, wholesome dish that marries flavor and nutrition in every bite. With its beautiful blend of spices and fresh ingredients, this curry is not only easy to prepare but also caters to various dietary preferences, making it a perfect addition to any meal rotation.

Discover the vibrant flavors of Sweet Potato & Spinach Curry, a nourishing dish perfect for plant-based diets. This wholesome recipe combines nutrient-packed sweet potatoes and leafy spinach with aromatic spices for a comforting meal. Easy to make and versatile, it caters to various dietary needs. Serve it with rice or quinoa for a satisfying dinner that promotes health and well-being. Enjoy the wonderful textures and colors that this delightful curry brings to your table!

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Ingredients

2 medium sweet potatoes, peeled and cubed into bite-sized pieces

2 cups fresh spinach, roughly chopped

1 can (14 oz) coconut milk, full-fat for creaminess

1 medium onion, finely chopped

3 cloves of garlic, minced

1-inch piece of fresh ginger, grated

2 tablespoons curry powder (adjust based on spice preference)

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon chili powder (or adjust to taste for heat)

2 tablespoons olive oil or coconut oil for sautéing

Salt and black pepper, to taste

Fresh cilantro leaves, for garnish

Cooked rice or quinoa, for serving

Instructions

Sauté the Aromatics: Begin by heating the olive oil or coconut oil in a large pot or skillet over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until softened and translucent. Next, add the minced garlic and grated ginger, cooking for an additional 2 minutes until they become fragrant and golden.

Add Spices: Sprinkle the curry powder, ground cumin, turmeric, and chili powder over the sautéed onions. Stir well to evenly coat the onion mixture with the spices. Cook for 1-2 minutes, allowing the spices to release their aromas and flavors.

Cook the Sweet Potatoes: Introduce the cubed sweet potatoes to the pot, mixing them well with the spiced onion mixture. Pour in the rich coconut milk and bring the contents to a gentle simmer. Cover the pot and let it cook for approximately 15-20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

Incorporate Spinach: Once the sweet potatoes are cooked through, fold in the chopped spinach. Gently stir to combine, allowing the spinach to wilt down for about 3-4 minutes.

Season to Taste: Taste the curry and adjust the seasoning by adding salt and pepper as necessary. If you prefer a spicier dish, feel free to add more chili powder at this stage.

Serve: Serve the warm sweet potato and spinach curry over a bed of fluffy cooked rice or quinoa. Finish with a sprinkle of fresh cilantro leaves on top for an added burst of flavor and a vibrant touch.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4

Presentation Tips: For an appealing presentation, serve the curry in a deep bowl with a scoop of fluffy rice or quinoa piled in the center, then pour the curry around it. Garnish with cilantro and perhaps a lime wedge for a fresh touch!