quick spinach and sweet potato curry

my take on saag aloo, this curry swaps potatose for sweet potatoes, rich in fiber and nutrients.
serves 2

1 bag frozen spinach
1 large tomato, crushed or 1/3 c canned crushed tomato
1/2 medium sweet potato, diced
1/4 onion, sliced or chopped finely
1 chunk of ginger, grated or finely chopped

1 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 1/2 tsp coriander seeds, crushed OR ground coriander
optional: red pepper to taste

in 2 tbsp oil, sautee the onion and add the sweet potato. after 1 minute add the tomato. stir this on heat for five minutes. while you stir, add the spices, except for the coriander.

add 1/2 cup water and turn the heat down to medium. stir occasionally on heat for 5 minutes– poke the potatoes with a fork, they should be near tender. if not, leave them on for a few more minutes.

add the bag of spinach and mix well. add salt, coriander, and extra tomato if you want. let simmer and stir occasionally, making sure everything is well mixed. after 10 check the sweet potatoes– they should be tender and well cooked. if so, taste, add more salt and spices to your liking, and you’re done! if not, keep the curry on the heat until they are at a desired texture.

eat with rice, yogurt, and naan or pita.


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