Spinach and Sweet Potato Curry
This recipe for a spiced Indian spinach dish replaces the regular potatoes with sweet potatoes for a delicious and healthful new take on curry.
Fragrant and warming, this Spinach and Sweet Potato Curry combines the earthy sweetness of the potatoes with the vibrant, spiced flavors of cumin, turmeric, ginger, and chili powder. It’s simple, nutritious, and full of flavor, perfect for a quick week day lunch.
Servings
6
Ready In:
30 mins
Calories:
80 cal per cup
Good For:
Lunch
Ingredients
-
2 (6-oz) medium sweet potatoes, peeled and cut into 1-inch chunks
-
1 Tbsp olive oil
-
1 medium onion, peeled and thinly sliced
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2 cloves garlic, grated or minced
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1/2 tsp salt
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1/2 tsp ground black pepper
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1 tsp ground cumin
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1 tsp ground turmeric
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1 tsp ground ginger
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1 Tbsp chili powder
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1 cup water or low-sodium vegetable broth
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5 oz baby spinach
Directions
Step 1. Add sweet potatoes and 1/2 cup water to a large skillet with a lid. Simmer for 7-8 minutes or until the sweet potatoes are just fork tender. Don’t overcook them! Set potatoes aside.
Step 2. In same skillet, add olive oil over medium heat. Add the onions and sauté for 3-4 minutes or until onions turn clear. Add the garlic and sauté 2 more minutes.
Step 3. Add the salt, pepper, cumin, turmeric, ginger, chili powder and water or broth. Bring to a simmer.
Step 4. Add in the spinach and cook until wilted, about 5 minutes.
Step 5. Stir in the sweet potatoes to heat through. Enjoy!
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