Name: Sweet Potato & Spinach Coconut Curry with Quinoa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 1065 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; 3 cloves garlic; 1 ½ cups quinoa; 1.36 kg sweet potatoes; black pepper; curry powder; salt; virgin coconut oil

Sweet Potato & Spinach Coconut Curry with QuinoaSweet Potato & Spinach Coconut Curry with Quinoa — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

1065 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

3 cloves garlic

1 ½ cups quinoa

1.36 kg sweet potatoes

black pepper

curry powder

salt

virgin coconut oil

Instructions

In a medium saucepan, combine broth and quinoa; bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until liquid is fully absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.

Meanwhile, wash, dry, peel, and small dice sweet potatoes.

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add sweet potato, garlic, and spices; cook, stirring occasionally, until sweet potato is golden brown and tender, 12-15 minutes.

Add coconut milk and broth to the pot, then stir to combine the curry and bring to a boil. Once boiling, reduce heat to medium-low and continue to cook, stirring occasionally, until curry is slightly thickened, 5-6 minutes more.

Meanwhile, wash and dry spinach (skip this step if it came pre-washed). Roughly chop.

When the curry is thickened, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Continue to cook until fully wilted, 2-3 minutes more. Remove from heat.

To serve, divide quinoa and curry between plates or bowls. Enjoy!

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