Two weeks into the new semester, and already I have seemingly no time to post recipes. Embarrassingly, I made this curry eight days ago, and am only now getting around to posting it.
My lateness notwithstanding, this is a great recipe. I cobbled it together on the fly, mostly out of the need to use up my near-wilting spinach. For a spicier curry, double the red pepper flakes. If you don’t have all of the spices listed below, don’t fret! You can get good results with any standard curry powder–there is no need to buy cumin, turmeric, etc, if you don’t make curries often. I served the curry over couscous, but I’m sure it would be delicious atop a bed of rice, or spooned onto naan.
Sweet Potato & Spinach Curry
Makes 4 servings
3 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, diced
1 teaspoon red pepper flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1/2 teaspoon cinnamon
1 teaspoon fresh grated ginger (or 1/2 teaspoon powdered ginger)
1 large sweet potato, peeled and chopped into 1-inch cubes
2-4 cups hot water or broth
2 large handfuls spinach leaves
Salt and pepper, to taste
Heat the oil in a large pot over medium heat. Add the onions and stir occasionally. Once the onions have softened, add the garlic, ginger, and other spices, stirring for a minute or so until fragrant. Stir in the sweet potato and let the mixture cook for another 30 seconds. Add hot water/broth until it just covers the tops of the potatoes, and bring to a boil. Once boiling, turn the heat down to medium and let the curry simmer until the potatoes are tender. Add the spinach and continue simmering until the sauce cooks down to the desired consistency. If the sauce remains too watery, stir in a teaspoon or so of flour. Season with salt and pepper, and enjoy!