Kenyan Sweet Potato and Black Bean Curry (Dairy-Free, Nut-Free, Vegan)

Ingredients

• 2 medium Sweet potatoes, cubed
• 1 can Black beans, canned, rinsed and drained
• 1 can Coconut milk (full-fat)
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1.5 tbsp Curry powder
• 1 can Diced tomatoes
• 1/2 cup Vegetable broth
• 2 cups Spinach, chopped
• 1 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium onion, chopped, and cook until it looks soft and see-through, about 5 minutes.
2. 2Add the 2 cloves of garlic, minced, and the 1 teaspoon of ginger, grated, to the pot. Cook, stirring constantly, for 1 minute until you can smell their fragrance.
3. 3Stir in the 1.5 tablespoons of curry powder. Cook for 1 minute, stirring all the time, until it smells fragrant.
4. 4Pour in the 1 can of diced tomatoes, the 2 medium sweet potatoes, cubed, the 1 can of black beans, rinsed and drained, and the 1/2 cup of vegetable broth. Stir everything together. Bring the mixture to a gentle simmer, then cover the pot and cook for 20 minutes, or until the sweet potatoes are easy to pierce with a fork.
5. 5Pour in the 1 can of coconut milk and add the 2 cups of spinach, chopped. Stir until the spinach wilts down into the curry, which should take about 2 minutes.
6. 6Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir to combine. Serve hot.

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