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When it comes to comforting and nutritious meals, few dishes can compete with a hearty curry. The Sweet Potato & Spinach Curry stands out as a vibrant and flavorful option that not only satisfies the palate but also nourishes the body. This dish is a perfect representation of how simple ingredients can come together to create something truly delightful. The combination of sweet potatoes and spinach results in a beautiful medley of flavors and textures, making this curry appealing to both the eyes and the taste buds.

Sweet Potato & Spinach Curry

Discover the vibrant and nourishing Sweet Potato & Spinach Curry, a perfect blend of flavor and nutrition! This hearty dish combines the natural sweetness of sweet potatoes with the earthy goodness of spinach, making it a feast for both the eyes and palate. Quick to prepare, this versatile recipe allows for ingredient substitutions to suit your taste. Enjoy it as a comforting meal on busy weeknights or a delightful option for weekend gatherings while reaping the health benefits of its wholesome ingredients.
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

2 cups fresh spinach, chopped

1 can (14 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon chili powder (adjust to taste)

2 tablespoons olive oil or coconut oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Sauté the Aromatics: In a large pot or skillet, heat the olive or coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

    Add Spices: Sprinkle in the curry powder, cumin, turmeric, and chili powder. Stir well to coat the onions and cook for 1-2 minutes, allowing the spices to bloom.

      Cook the Sweet Potatoes: Add the cubed sweet potatoes to the pot and mix well, ensuring they are coated with the spices. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and cook for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.

        Incorporate Spinach: Once the sweet potatoes are cooked, add the chopped spinach to the curry. Stir gently and allow the spinach to wilt for about 3-4 minutes.

          Season to Taste: Taste the curry and adjust seasoning with salt and pepper as needed. If you like a bit more heat, add additional chili powder.

            Serve: Serve the sweet potato and spinach curry hot over cooked rice or quinoa. Garnish with fresh cilantro for a pop of flavor and color.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4