Sweet Potato & Spinach Coconut Curry
Total Time: 00h 25m
Hands-on Time: 00h 05m
Makes: 2 servings
We call this curry in a hurry: whip it up for a quick, weeknight meal, or prep a double-batch on the weekend for lunches on-the-go. Though the recipe itself is simple, it isn't short on bright color, rich flavor or sensory experience. Get a little messy and enjoy squeezing those tomatoes! This is a mild curry; for an additional kick of heat, add a dash of Frontier Co-op Cayenne or try Simply Organic Spicy Curry Powder. (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)
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Ingredients
- 1 lb sweet potatoes, peeled and cubed
- 3/4 cups Wildly Organic Coconut Powder (see note)
- 1 teaspoon Nutiva Coconut Oil
- 2 teaspoons Frontier Co-op Curry Powder
- 1, 15 oz can Cucina Antinga Whole Peeled Tomatoes
- 1/4 teaspoon Frontier Co-op Sea Salt
- 1/4 teaspoon Frontier Co-op Black Pepper
- 3 cups fresh spinach, packed
Directions
- In a measuring cup, whisk coconut powder with 1/2 cup warm water. Set aside.
- In a large saute pan, melt coconut oil over medium-high heat. Add curry powder and fry for 30 seconds.
- Add tomates, crushing with your hands over the pan. Add 1/4 cup warm water to empty can, swirl, then add remaining juices to pan. Stir well, then add salt and pepper.
- Add sweet potatoes. Bring to a simmer, then cover and cook over low heat until potatoes are fork-tender, 15-20 minutes.
- Add coconut milk to mixture and stir well.
- Add spinach, and cover for 2 minutes. Remove cover and stir until spinach is fully wilted.
- Serve over rice.
- Note: 1 cup full-fat coconut milk can be substituted; do not add water.
