Kenyan Sweet Potato and Spinach Curry (Dairy-Free)

Ingredients

• 2 medium Sweet Potatoes
• 5 oz Spinach
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Curry Powder
• 0.5 tsp Turmeric
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 1 can Coconut Milk
• 0.5 cup Vegetable Broth
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Peel and cube the sweet potatoes. Wash the spinach.
2. 2Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and grated ginger, cook for another minute.
4. 4Stir in curry powder, turmeric, cumin, and coriander. Cook for another minute, stirring occasionally.
5. 5Add the cubed sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
6. 6Stir in the spinach and cook until wilted, about 2-3 minutes.
7. 7Season with salt and black pepper to taste. Serve hot with rice or naan (ensure naan is dairy-free).

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