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Name: SWEET POTATO CURRY WITH SPINACH
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound (450 g) sweet potatoes (about 2 medium) peeled and; 2 cups (60 g) fresh spinach; 1/2 tbsp oil or water (if oil-free); 1 medium (100 g) onion chopped; 3-4 garlic cloves minced; 2- inch (5 cm) fresh ginger minced; 1/2 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 3/4 tsp salt or less/more to taste; 1/2 tsp smoked paprika; 1/2 tsp red pepper flakes use less if you don't like it to; 1/4 tsp black pepper or less/more to taste; 1/4 tsp ground ginger; 1 1/3 cup (320 ml) coconut milk canned; 1 cup (250 g) passata (tomato sauce); One 15 oz can of chickpeas rinsed and drained (opt; Fresh herbs to garnish e.g. parsley cilantro

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INGREDIENTS

1 pound (450 g) sweet potatoes (about 2 medium) peeled and
2 cups (60 g) fresh spinach
1/2 tbsp oil or water (if oil-free)
1 medium (100 g) onion ; chopped
3-4 garlic cloves ; minced
2- inch (5 cm) fresh ginger ; minced
1/2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt or less/more ; to taste
1/2 tsp smoked paprika
1/2 tsp red pepper flakes use less if you don't like it to
1/4 tsp black pepper or less/more ; to taste
1/4 tsp ground ginger
1 1/3 cup (320 ml) coconut milk canned
1 cup (250 g) passata (tomato sauce)
One 15 oz can of chickpeas rinsed and drained (opt
Fresh herbs to garnish e.g. parsley ; cilantro

INSTRUCTIONS

Check the recipe notes for the Instant Pot instructions and to watch the video!

If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.

Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.

Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.

Next, add the passata, the sweet potato chunks, and the coconut milk.

Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.

Finally, stir in the spinach and let simmer until wilted.

Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.

Serve over rice of choice or with naan bread. Enjoy warm!

NOTES

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SWEET POTATO CURRY WITH SPINACH

1 pound (450 g) sweet potatoes (about 2 medium) peeled and
2 cups (60 g) fresh spinach
1/2 tbsp oil or water (if oil-free)
1 medium (100 g) onion chopped
3-4 garlic cloves minced
2- inch (5 cm) fresh ginger minced
1/2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt or less/more to taste
1/2 tsp smoked paprika
1/2 tsp red pepper flakes use less if you don't like it to
1/4 tsp black pepper or less/more to taste
1/4 tsp ground ginger
1 1/3 cup (320 ml) coconut milk canned
1 cup (250 g) passata (tomato sauce)
 One 15 oz can of chickpeas rinsed and drained (opt
 Fresh herbs to garnish e.g. parsley cilantro

Check the recipe notes for the Instant Pot instructions and to watch the video!
If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.
Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.
Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
Next, add the passata, the sweet potato chunks, and the coconut milk.
Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.
Finally, stir in the spinach and let simmer until wilted.
Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
Serve over rice of choice or with naan bread. Enjoy warm!

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Nutrition

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Serving Size: 1 (459g)
Recipe Makes: 1

Calories: 18
Calories from Fat: 7 (39%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 4.8mg		0 %
Potassium 104.5mg		3 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 1.7g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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