Spinach and Sweet Potato Curry (Saag Aloo)
This recipe for a spiced Indian spinach dish replaces the regular potatoes with sweet potatoes for a delicious and healthful new take on curry.
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- Prep time
- 15 min
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- Cook time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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3/4 cup
Ingredients
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medium sweet potatoes (peeled and cut into 1-inch chunks)
- 2 (about 12 oz total)
- 2 (about 12 oz total)
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olive oil
- 1 tbsp
- 1 tbsp
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medium onion (peeled and thinly sliced)
- 1
- 1
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garlic (grated or minced)
- 2 clove
- 2 clove
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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cumin (ground )
- 1 tsp
- 1 tsp
-
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turmeric
- 1 tsp
- 1 tsp
-
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ground ginger
- 1 tsp
- 1 tsp
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chili powder
- 1 tbsp
- 1 tbsp
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water or vegetable broth
- 1 cup
- 1 cup
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baby spinach
- 5 oz
- 142 g
-
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Directions
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Add sweet potatoes and 1/2 cup water to a microwave-safe container or steamer with a lid. Microwave for 7-8 minutes or until sweet potatoes are just fork tender. Don’t overcook them.
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While the sweet potatoes are steaming, add olive oil to a large sauté pan over medium heat. Add the onions and sauté for 3-4 minutes or until onions turn clear. Add the garlic and sauté 2 more minutes.
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Add the salt, pepper, cumin, turmeric, ginger, chili powder and water or broth. Bring to a simmer.
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Add in the spinach and cook until wilted, about 5 minutes.
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Stir in the sweet potatoes to heat through.