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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

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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+)

Find it online: https://www.thecookingdoc.co/recipes/chickpea-curry-with-sweet-potato-and-spinach/