This curry is full of fresh spinach, sweet potatoes, and spices. I love making a dish like this early in the week because it reheats well for lunches if there are leftovers. Curry is very versatile – the combinations you can make with it are endless, and can be very healthy like this bowl. I also love the way the spices make the house smell, it’s very inviting to me.
2 tablespoons olive oil
1/2 large sweet onion, diced
1 tablespoon curry powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground ginger
1/2 teaspoon sea salt
2 large sweet potatoes, cut into 1/2″ cubes
4 cups fresh spinach
15 oz diced tomatoes
1/2 cup water
3 tablespoons fresh lemon juice
rice or grain of choice
After preparing the sweet potatoes, steam them for 10-15 minutes.
In a large skillet over medium heat, add the olive oil and onion. Add the curry powder, ground cumin, cinnamon, turmeric, cayenne, fresh ginger, and sea salt. Cook for about 5 minutes. Next add the spinach, you may need to add it a cup or two at a time, allowing it to wilt. If more liquid is needed, add a teaspoon of olive oil.
After all the spinach has been added and wilted add the diced tomatoes, water, and fresh lemon juice. Next, add the sweet potatoes to the skillet, and reduce the heat to low and allow to cook for about 10 minutes.
Serve over rice or other gluten free grain of choice. Makes 4 large servings.