Sweet Potato and Spinach Curry (Kenyan Style)

Ingredients

• about 450 g Sweet Potatoes
• about 225 g Spinach
• 1 can (13.5 oz) Coconut Milk
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato Paste
• 2 tbsp Curry Powder
• 0.5 tsp Turmeric
• 0.5 cup Vegetable Broth
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel and cut the about 450 g of sweet potatoes into 2.54 cm cubes. Finely chop the 1 medium onion, mince the 2 cloves of garlic, and mince the 2.54 cm of ginger. Wash the about 225 g of spinach thoroughly.
2. 2In a large, heavy-bottomed pot over medium heat (176.7°C / 175°C), add a small amount of cooking oil (not listed, use what you have). Add the chopped 1 medium onion and cook for 5-7 minutes, stirring occasionally, until it looks softened and translucent. Add the minced 2 cloves of garlic and minced 2.54 cm of ginger, and cook for another 1-2 minutes until fragrant, stirring constantly.
3. 3Stir in the 2 tbsp of tomato paste, 2 tbsp of curry powder, and 0.5 tsp of turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly.
4. 4Add the cubed about 450 g of sweet potatoes, the 1 can (about 380 g) of coconut milk, and the 0.5 cup of vegetable broth to the pot. Stir everything together. Season with the 1 tsp of salt and 0.5 tsp of pepper.
5. 5Bring the mixture to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer for 20-25 minutes. Stir occasionally, and check the sweet potatoes by piercing them with a fork; they are done when they are easily pierced and feel tender.
6. 6Stir in the washed about 225 g of spinach. Continue to cook, stirring gently, for 2-3 minutes, or until the spinach has wilted down into the curry.
7. 7Serve the Sweet Potato and Spinach Curry hot.

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