Looking for an easy curry recipe? This is the one to try. It’s also a great recipe for you to work on changing your taste buds or #changeyourbuds as I like to call it. This recipe creates a ton of flavor with the spices, onion and coconut milk. If you’re not used to eating curry, then this dish is the perfect introduction to a new flavor. Let me know what you think?
Dr. Blake’s Top Tip: Want an extra kick? Add a pinch of cayenne pepper along with the other spices.
- Yield: 4 servings
Ingredients
1 tbsp coconut oil (substitute extra virgin olive oil if desired)
1 onion, peeled and sliced
1 tsp curry powder
1/4 tsp ground ginger
1/2 tsp ground cumin
1 large sweet potato, peeled and cut into small cubes (164 mg)
1 14.5 oz can of low sodium diced tomatoes (195 K+)
1/2 cup water
Salt and pepper
1 15 oz can of low sodium chickpeas (122mg K+)
1 13.5 oz can of coconut milk
2 cups chopped fresh spinach
1/4 red onion sliced thin
Fresh cilantro for garnish
1/2 of lime cut into wedges
Instructions
- Heat a large pot over medium heat and melt the coconut oil.
- Add the onions and sauté for a few minutes until they turn transparent. Add the curry powder, ginger, and cumin. Mix well.
- Add the sweet potato cubes. Cover and cook for 5 minutes. Add the diced tomatoes and water. Season with salt and pepper if desired. Stir. Cover and cook for 15 to 20 minutes, stirring occasionally.
- Drain and rinse the chickpeas. Add them into the pot along with the coconut milk. Stir and cover. Cook for another 10 to 15 minutes.
- Finally, add the spinach and continue cooking for about 5-10. minutes. When the sweet potato pieces are tender, it’s ready! Top with a few slices of red onion, fresh cilantro, and a squeeze of fresh lime.
Notes
Potassium sources:
1 large sweet potato, peeled and cut into small cubes (164 mg)
1 14.5 oz can of low sodium diced tomatoes (195 K+)
1 15 oz can of low sodium chickpeas (122mg K+)
