Recipe From: Shae
********************************************************************************
I love a good curry, and this is a new favorite of ours! I've tried another version of this with pineapple, so feel free to add some fresh pineapple if you'd like. I've included both ways to make it: stovetop or Instant Pot. I used the Instant Pot, and the sweet potatoes turned out perfectly! Either way you make it, it is the perfect Indian dish! Serve with warm rice.
1 pound sweet potatoes (about 2 medium) peeled and
chopped into 3 cm pieces
2 cups fresh spinach
1/2 tbsp oil or water (if oil-free)
1 medium onion chopped
3-4 garlic cloves minced
2- inch fresh ginger minced
1/2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt or less/more to taste
1/2 tsp smoked paprika
1/2 tsp red pepper flakes use less if you don't like it too
spicy
1/4 tsp black pepper or less/more to taste
1/4 tsp ground ginger
1 can coconut milk
1 cup tomato sauce
One 15 oz can of chickpeas rinsed and drained
Fresh herbs to garnish e.g. parsley, cilantro
(Stove top Instructions):
If you want to serve this sweet potato curry with rice, cook
the rice first as per the instructions on the package.
Heat oil in a pot over medium heat and add the onion. Sauté
for about 3 minutes.
Stir in garlic and fresh ginger and sauté for a further 1
minute. Add all spices and stir again.
Next, add the tomato sauce, the sweet potato chunks, and the
coconut milk.
Give it another stir, and bring to a boil. Let simmer on low
heat for about 10-15 minutes or until the sweet potato chunks are fork tender
and the curry thickened. You can now add cooked chickpeas for
additional protein.
Finally, stir in the spinach and let simmer until wilted.
Taste and adjust seasonings. Add more salt/pepper/red pepper
flakes, etc. to taste.
Serve over rice of choice or with naan bread. Enjoy warm!
********************************************************************************
Comments
Post a Comment