SPINACH & SWEET POTATO CURRY
made with
Spinach & Sweet Potato Curry - Indian Spices RawSpiceBar There are no rules here. Round up veggies you have on hand- we've chosen eggplant, sweet potatoes and chickpeas - add in freshly ground garam masala or other Indian spices (or individual spices) & your fresh ginger, garlic & turmeric and you've got a protein packed, healthy, flavorful one pot sweet potato curry to warm up any easy weekend or weeknight dinner.
Ingredients 3 tbsp RawSpiceBar's Garam Masala 2 inch fresh turmeric, minced (or 2 tbsp turmeric powder) 2 tbsp canola oil 1 white onion, chopped 3 cloves garlic, minced 1 inch ginger, minced 1 16 oz can chopped tomatoes, strained 16 oz vegetable stock 1 15 oz can chickpeas drained 2 sweet potatoes, cubed 1 eggplant, cubed 3 cups coconut milk (or water, we like half and half) 3 cups spinach, chopped Juice, 1 lemon Kosher salt, to taste Cilantro, to top
Directions 1. Cut eggplant and salt liberally. Let sit 30 minutes and allow to sweat. 2. Heat oil in a skillet over medium heat. Add onions, garlic, ginger and salt and cook, 4-6 minutes. 3. Add garam masala and turmeric and cook until fragrant, 1-2 minutes. Add tomatoes, eggplant, chickpeas and sweet potatoes and let brown, another 6-8 minutes. Add coconut milk or water and stock to cover by one inches and cook another 10 minutes. 4. Add spinach and lemon juice and reduce heat to low-medium and continue to simmer, 30-45 minutes, until cooked through. Top with cilantro & serve as is or made with with naan. Enjoy!