Spinach and Sweet Potato Curry


Serves 4

2 tablespoons coconut oil

2 large onions, chopped

2 green bell peppers, chopped

2 large sweet potatoes, peeled and chopped

1 15-ounce BPA-free can coconut milk

1 6-ounce BPA-free can tomato paste

3 cups vegetable broth

1 tablespoon curry powder (salt-free)

2 teaspoons garlic powder

3 tablespoons wheat-free tamari

Sea salt and black pepper, to taste

2 15-ounce BPA-free cans cannellini beans, drained and rinsed

4 cups baby spinach

2 cups cooked Brown Rice (recipe in Basics)

1 cup chopped cilantro

Omnivore Option: 1 pound diced raw chicken breast

Add coconut oil to a large pot over medium high heat. When hot, add onions and bell peppers. Sauté for 5minutes or until golden brown. Stir in sweet potatoes, chicken if desired, milk, tomato paste, broth, curry powder, garlic powder, tamari, salt, and pepper. Cover then reduce heat to medium-low. Cook for 10 minutes or until sweet potatoes are tender.

Remove cover then stir in beans and spinach to heat through. Serve over cooked quinoa topped with cilantro.


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