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Sweet Potato and Spinach Curry

Serves 4.

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    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.

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    Tip

    Any leftover curry can be stored in an airtight container in the refrigerator and makes fabulous lunchbox fare the next day.

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    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.

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    This recipe is part of the Nut + Seed Butters collection.

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    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.