Talk about comfort meal in just one dish! I could make this every single week and never get sick of it...it's creamy, a tad bit sweet, hearty, and definitely has some heat! My mouth was a little bit on fire...so maybe this isn't the best date night dish, unless there is a toothbrush nearby but I promise you, you will impress them with this! I already have a sweet potato curry recipe on my blog, from about a year ago, but I wanted to update it and simplify it even more and here it is!
Not only is it such a cozy winter meal, but it is also so good for you. The sweet potatoes soak up the creamy curry sauce so nicely with dark leafy greens and I opted to serve it over a fluffy bed of cauliflower rice to keep it on the lighter side, but if you are looking to add a little more protein in this dish you can serve it over quinoa, lentils, or add in some chickpeas!
This dish is simple to make and takes just under 30 minutes for everything to come together. First you just have to add the coconut oil, the spices, and the canned coconut milk to a sauce pan until it becomes fragrant, then you add in your diced sweet potatoes and allow them to simmer until they become tender. Right about now, your kitchen is going to smell SO GOOD. I wanted to bottle up this scent forever and I had to stop myself from eating the sweet potatoes right from the sauce pan...
Next, you add in your spinach, let it wilt and thats it! While the sweet potatoes and spinach are simmering in the curry-coconutty goodness you can begin to make your cauliflower rice! Combine the two and you've got yourself a delicious, hearty, but super healthy comfort meal and the best leftovers. Anyone else prefer leftovers vs. the day of?! I do!
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yields: 2-3 servings
4 tbsp. coconut oil
1 can (13.5 oz) of coconut milk (unsweetened, full fat, not light)
4 tsp. turmeric powder
2 heaping tsp. curry powder
sea salt + pepper to taste
2 tsp. of ginger powder
1 tsp. of garlic powder
1 tsp. of onion powder
1 medium sweet potato, peeled, diced into pieces.
1 bag of spinach
1 head of cauliflower
1 tbsp. maple syrup to balance out the "heat"
*You can easily sub out the ginger powder and use fresh grated ginger or use 1/2 of an onion and garlic cloves (about 4, minced). I only used powders in this recipe to save time and make it super easy since you probably have these spices on hand!
*If you want the sauce to be creamier, add more coconut milk to the pan.
1. In a large sauce pan, over medium heat, add the coconut oil. After a few minutes, add the sweet potatoes, the canned coconut milk, and all of the spices. Mix well.
2. Cover the pan allowing the sweet potatoes to become tender on a low heat (simmer). About 10-15 minutes.
3. At this point, taste test the sauce and make any adjustments. Add the spinach to the mix and allow it to wilt. If you found that the sweet potatoes have soaked up most of the liquid you can either add more coconut milk or water.
4. Cover the sauce pan for another 5 minutes. Once it is finished and the sweet potatoes are tender, serve over the cauliflower rice. Finish with a squeeze of lime!
For the cauliflower rice:
(You can prep this while the sweet potatoes are simmering for the 10-15 minutes; the rice will take a total of 10 minutes from start to finish)
1. In a medium sized sauce pan, heat over low-medium heat about 1-2 tbsp of coconut oil.
2. Cut the cauliflower into smaller pieces and add them into your food processor. Pulse until chopped/resembles rice. You may have to do this in sections, depending on how big or small your food processor is.
3. Add the cauliflower rice to the pan and give it a quick stir (1-2 minutes).
4. Cover the pan with a lid and all the cauliflower rice to steam in order to create a fluffy rice for about 5-8 minutes. Once it is does, fluff the rice with a fork and set aside.
Finish off the dish with fresh squeezed lime or a freshly chopped cilantro!