Spinach & Sweet Potato Curry
Happy Saturday, everyone! This morning I want to share my latest recipe with you all–Spinach & Sweet Potato Curry. I’ve been making a lot of curry dishes lately because they’re so flavorful and a great way to get a meal full of veggies and whole grains. I also haven’t been eating meat for the past month, and curries make for a satisfying vegetarian meal. However, if you do want some meat, it would be really easy to saute some chicken and add that in as well.
Speaking of adding chicken, the thing I love about this Spinach & Sweet Potato Curry is how easy it is to customize. My recipe is adapted from one I found from Healthy Nibbles, but I swapped out some ingredients and spices to make it my own. I used sweet potato instead of squash, garam masala and turmeric instead of plain coriander, quinoa instead of rice, and added some chickpeas. I also played around with consistency and ended up adding some arrowroot starch to thicken the sauce. Also, if you don’t have spinach, you could try any other leafy green vegetable you like, such as collard greens, Swiss chard, or even kale! I encourage you to experiment with spices, veggies, and grains to find what you like best. Let me know in the comments below!