Remember the recipe for one pot creamy kale-pasta a few days ago? This spinach and sweet potato curry is another easy-peasy weeknight dinner you’ll love because it’s vegan/vegetarian-friendly, gluten-free and full of good for ya ingredients.
It’s Monday. No need to add anything nor complain about this fact because it won’t make it any better and we still got coffee and chocolate, we will survive. But then suddenly my head started aching and a tiny nausea showed up and I grasped that Mondays can be worst. After I swallowed the biggest pill I could find at home I sat down and waited for redemption. Then I started thinking about dinner because I was almost starving just two hours ago before everything started. I know myself for ages and expected a fridge raid as soon as my appetite kicks in again. Running to the store was not an option so I turned to one of my staples the spinach and sweet potato curry because I almost always have all the ingredients at hand and it’s so quick and easy. And this is how I saved Monday. Darn, I also could have ordered pizza but didn’t think about it, I blame Monday.
spinach and sweet potato curry
Fast and fresh meal ideas are the best and this spinach and sweet potato curry is also hearty-yet-healthy. Save time and make a pot of curry that will last all week, maybe not the whole week but you’ll get over hump day for sure.
- 1 tablespoon oil (sesame, olive, or canola)
- 1 onion, chopped
- 1-2 garlic clove, minced
- 2 tablespoons ginger, minced
- 2 tablespoons yellow curry paste, more to taste
- 200 g / 1 cup yellow split peas, rinsed
- 710 ml / 3 cups vegetable broth (more if needed)
- 1 pound sweet potatoes, peeled, cut into 2.5 cm / 1-inch chunks
- 454 g / 16 oz. leaf spinach, frozen or fresh
- Heat the oil over a medium heat in a wide-based sauté pan with a tight-fitting lid and cook the chopped onion for 5 minutes, stirring occasionally, until softened but not browned. Tip in the garlic, ginger, and curry paste and cook for 1 minute.
- Add the yellow split peas and broth and bring to a boil, then reduce the heat to a simmer, cover and cook for 15 minutes.
- Stir in the sweet potatoes and continue cooking for 15 more minutes, continue stirring from time to time, adding more broth if necessary. Then the yellow split peas are tender and the sweet potatoes
chunkstoo but still holding their shape, add the spinach and cook fresh spinach for 2-3 minutes or frozen for about 5-6 minutes.
- Taste the spinach and sweet potato curry and adjust seasonings to your taste. Add salt and more curry paste if you like.