Today, I’m sharing another curry dish that is a favorite of mine. I shared before how much I love curry and this sweet potato and spinach curry dish is no exception. It is robust and offers so many flavors and textures in one dish.
Although we are in the middle of summer, there are times when you want a dish that is hearty and full of flavor or maybe you just feel like having a curried dish, whatever the reason, this dish delivers.
It not only satisfies, but it is also high on the nutritional profile. Spinach and sweet potatoes offer amazing antioxidant and anti-inflammatory benefits. They are both low on the glycemic index scale, where sweet potatoes may actually have the potential of helping to improve blood sugar levels according to whfoods.org. Sweet potatoes boast high levels of vitamin A, C and manganese, while spinach supplies vitamin, K, A, manganese and folate.
How can we forget the individual spices in curry powder which are not only flavorful, but offer various health benefits on their own and together as a whole. So enjoy knowing that you are having a meal that is not only flavorful and satisfying, but one that packs a nutritional punch.
So lets start this meal by preparing and cooking the jeera rice. While the rice is cooking you can prepare the rest of the meal.
I have included step by step instructions on preparing this rice in a previous post.
Next, peel and cube your sweet potatoes and set them aside. Wash and chop your spinach, for this recipe, I used 4 cups of chopped spinach. Spinach will wilt down, so if you want to use extra spinach that’s fine.
In my previous post, I showed how to temper the curry powder prior to adding the onions, garlic and ginger. The purpose of tempering the curry is so that the powders and seeds can bloom and release their beautiful aromatic flavors. This is also a delicate step that must be watched carefully as you don’t want to burn your curry powder.
For this recipe, I used my own homemade curry powder, but you can certainly use your favorite.
Once you have tempered the curry powder and smell the aromatic flavors of the spices, you can then add the onions, garlic and ginger and saute until they are tender. Be sure to turn frequently to prevent burning.
Next, add sweet potatoes and stir to coat with the curry mixture. Once coated, add water and season with salt and pepper to taste. Stir and cover. Cook for 25 mins or until tender.
I forgot to take a photo of the final step. Once the sweet potatoes are tender, add the spinach, stir and cook for an additional 1-3 mins or until the spinach is wilted.
Remove from the heat and squeeze the juice from ½ lemon to brighten up the flavors of the dish. Stir and serve.
This beautiful dish can be served with jeera brown rice as pictured, with naan bread or roti. If you are grain-free, then quinoa cooked in the same manner as the jeera rice can easily substitute the rice.
I have enjoyed this dish in various ways and it works well with any of the above options. I hope you give it a try.
- 4 medium organic sweet potatoes
- 4 cups spinach- washed and chopped
- 1 medium onion- diced
- 6 cloves garlic- chopped
- 1 inch piece of ginger- Julienne
- ¾ cups water or vegetable broth
- 2 tbsp coconut oil
- 2 tbsp curry powder
- ½ lemon - squeezed & set aside
- Heat a medium saucepan and add oil
- Add cumin seeds and fry until they begin to pop- do not allow the seeds to burn
- Add rice and stir together to combine rice and cumin seeds
- Add water, stir, bring to a boil
- Cover and reduce heat
- Cook for 30 mins
- Remove from heat, fluff rice with a fork and cover for 5 mins before serving
- Heat a large saucepan. When heated add coconut oil
- Add curry powder and fry until aroma is released - do not burn
- Add garlic, onions, ginger and cook until tender- frequently turn to prevent burning
- Add sweet potatoes and stir to coat with curry mixture
- Add water. Season with salt and pepper to taste
- Stir and cover. Cook for 25 mins or until tender
- Add spinach. Cook for and additional 1-3 mins or until spinach wilts.
- Remove from heat
- Add the juice from ½ lemon
- Stir and serve