Name: Sweet Potato, Spinach & White Bean Curry with Quinoa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 3 (398 ml) cans cannellini (white kidney) beans; 355 ½ ml chicken or vegetable broth; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches Italian (flat-leaf) parsley; ¾ cup plain Greek yogurt; 1 ½ cups quinoa; 0.681 kg sweet potato; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; curry powder; salt; virgin coconut oil

Sweet Potato, Spinach & White Bean Curry with QuinoaSweet Potato, Spinach & White Bean Curry with Quinoa — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

3 (398 ml) cans cannellini (white kidney) beans

355 ½ ml chicken or vegetable broth

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches Italian (flat-leaf) parsley

¾ cup plain Greek yogurt

1 ½ cups quinoa

0.681 kg sweet potato

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

curry powder

salt

virgin coconut oil

Instructions

In a small saucepan, combine the quinoa, salt, and water; bring to a boil over high heat.

While the liquid comes to a boil, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the quinoa for 15 minutes. Once done, remove the quinoa from the heat and let it stand, still covered, for 5 minutes.

Peel and medium dice the potatoes (cut into 1 ¼-cm cubes); transfer to a bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces).

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Add the onion to the skillet; cook, stirring frequently, until it is softened, 3 to 5 minutes.

While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Peel and grate or mince the ginger.

Add the garlic, ginger, and curry powder to the onion; stir until fragrant, 15 to 30 seconds.

Add the sweet potatoes, tomato sauce, broth, and salt to the skillet; stir to combine and reduce the heat to medium-low. Cook, stirring occasionally, for 10 minutes before adding the remaining ingredients.

While the curry cooks, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and roughly chop the leaves.

Drain and rinse the beans.

Add the beans, spinach, ¾ of the parsley (save the rest for garnishing), and yogurt to the curry; stir to combine and continue cooking until the potatoes are tender, another 5 to 7 minutes.

Uncover the quinoa and fluff with a fork.

To serve, place the quinoa on a plate or in a bowl, top with the curry, and garnish with the remaining parsley leaves. Enjoy!

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