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 Sweet Potato and Spinach Curry
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Servings
Ingredients
  • 4 tablespoons olive oil
  • 1 1/3 teaspoon mustard seeds
  • 1/3 teaspoon cumin seeds
  • 1 green cardamom seed
  • 3 whole cloves
  • 3 minced garlic cloves
  • 1 red onion, minced
  • 1 medium sweet potato peeled and diced
  • ½ teaspoon turmeric
  • 1/3 teaspoon cinnamon powder
  • 1 teaspoon crushed black pepper
  • 2 cups coconut milk (can substitute water)
  • 2 cups baby spinach
  • salt to taste
Servings
Ingredients
  • 4 tablespoons olive oil
  • 1 1/3 teaspoon mustard seeds
  • 1/3 teaspoon cumin seeds
  • 1 green cardamom seed
  • 3 whole cloves
  • 3 minced garlic cloves
  • 1 red onion, minced
  • 1 medium sweet potato peeled and diced
  • ½ teaspoon turmeric
  • 1/3 teaspoon cinnamon powder
  • 1 teaspoon crushed black pepper
  • 2 cups coconut milk (can substitute water)
  • 2 cups baby spinach
  • salt to taste
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Instructions
  1. Add one teaspoon olive oil to a large stainless steel pot and heat over low heat, then add the mustard seeds and cumin seeds. Roast the seeds for 20 seconds.
  2. Add the cardamom and cloves, roast them for 1 minute, stirring frequently.
  3. Remove from heat and grind into a powder in a grinder.
  4. Add the remaining oil to the pan. Sauté the onlon on medium heat. As the onion begins to brown add the garlic, continue to sauté until both onion and garlic are golden brown.
  5. Add the sweet potato and sauté an additional 3 to 4 minutes, then add turmeric, cinnamon, and black pepper, along with the powdered spices you roasted earlier.
  6. Add the coconut milk and spinach, and let cook for 15-20 minutes, until the sweet potatoes are very tender.
  7. Season with salt to taste and serve.