This curry comes together quickly, which makes it a great recipe to turn to on a weeknight. To round out the meal, try serving curry over steamed brown rice or quinoa.
Tip
Any leftover curry can be stored in an airtight container in the refrigerator and makes fabulous lunchbox fare the next day.
Sweet Potato and Spinach Curry
Ingredients
- 1 Tbsp (15 mL) grapeseed oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 tsp (1 mL) sea salt
- 1 medium sweet potato, cut into 1 in (2.5 cm) chunks, about 3 cups (750 mL)
- 2 medium carrots, sliced into 1/2 in (1.25 cm) thick coins
- 1 cup (250 mL) canned chickpeas, drained and rinsed
- 2 cups (500 mL) no-salt-added vegetable stock
- 1/4 cup (60 mL) Sunflower Seed Turmeric Butter
- 3 cups (750 mL) baby spinach
- 2 Tbsp (30 mL) toasted sunflower seeds
- Sunflower or alfalfa sprouts, for garnish (optional)
Nutrition
Per serving:
- calories331
- protein11g
- fat13g
- saturated fat1g
- trans fat0g
- carbohydrates47g
- sugars13g
- fibre10g
- sodium311mg
Directions
01
In medium saucepan, heat oil over medium heat. Add onions and cook, stirring often, until softened and translucent, about 8 minutes.
02
Stir in garlic, cumin, cayenne, and salt, and allow to cook until fragrant, about 1 minute. Add sweet potato, carrots, chickpeas, and vegetable stock, and bring mixture to a boil. Stir in Sunflower Seed Turmeric Butter, reduce heat to medium low, and let mixture simmer, stirring occasionally, until sweet potatoes are fork tender, about 15 to 20 minutes. Stir in spinach and cook until just wilted, about another minute.
03
Divide among serving bowls and garnish with a sprinkle of sunflower seeds and some sprouts, if desired.
