Spinach and Sweet Potato Curry
This is a Sprouts Recipe:
In the event the page disappears, here’s the text (my comments are in these brackets):
Ingredients
3
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Sweet Potatoes , peeled and cut into large chunks
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2 Tbsp
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Olive Oil
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5
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Garlic Cloves , chopped
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1 tsp
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Fresh Ginger , chopped
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2 cans
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Diced Tomatoes , 14.5 oz. each (time and supply available, I’ll use more fresh and less canned, as makes large flavor difference)
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3 med
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Tomatoes , quartered
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1/2 tsp
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Cumin
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1/2 tsp
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Turmeric
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1/2 tsp
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Ground Coriander
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1/2 tsp
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Black Pepper
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2 cups
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Fresh Spinach (there wasn’t nearly enough spinach - next time I’ll add at least wice as much)
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1
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Chili , sliced (I use three - but zero for kids)
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Instructions
- Bring a large pot of water to a boil. Add the sweet potatoes and simmer for 7-10 minutes, until fork tender. Drain and set aside.
- Heat oil in a large skillet over medium heat. Add the garlic and ginger, and sauté about 1 to 2 minutes. (CAREFULL! - REMOVE FROM HEAT FIRST) Stir in the canned tomatoes, and the fresh tomatoes. (then return to heat) Add the cumin, turmeric, coriander, and black pepper; stir and let simmer about 5 minutes.
- Add in the drained sweet potatoes and spinach, and cook until the spinach wilts. Add in the sliced chilis and serve with a side of rice. (we didn't eat it with any rice, and it was a great meal. the chilies I cooked in oil on the side and added to my dish to each person could pick their own spice level)