Sweet potatoes are arguably one of the best things about fall. Rachel Kelly, author of THE HAPPINESS DIET, shares this perfect fall recipe. Curl up with a big bowl of this warming dish tonight!
The mix of colors in this dish is enough to make you smile, even before you learn of the goodness packed into it, from magnesium to B vitamins. Using unwaxed, well-washed limes will help reduce your consumption of pesticides. There’s a magic moment when you add what seems like a mountain of spinach only to see it vanish into dark green strips in the golden mixture.
– Serves 4–6 –
1 Tablespoon olive oil
1 teaspoon mustard seeds
1 large red onion, finely diced
2 large garlic cloves, finely diced
1 chili, seeded and finely sliced
13⁄4 inches gingerroot, finely sliced 1 heaping Tablespoon curry powder 1 teaspoon turmeric powder or use
13⁄4 inches fresh root if you can find it 14 ounces canned chickpeas, drained 21⁄2 cups coconut milk
21⁄3 cups vegetable or chicken stock 11⁄4 pounds sweet potatoes, diced into
12 ounces spinach leaves Juice of 2 limes
Zest of 1 lime
1 teaspoon chili flakes
1. Heat the olive oil in a large pan and add the mustard seeds, red onion, garlic, fresh chili, and ginger. Cook on medium heat for around 8 minutes. If the onions begin to burn, add a little water.
2. Add the curry powder and turmeric and cook for 2 more minutes.
3. Stir in the chickpeas, coconut milk, and stock, and simmer for roughly 10 minutes before adding the sweet potato. Simmer for 15–20 minutes more with the lid half on, half off.
4. Check the texture. Depending on the desired consistency, you can add more coconut milk, but be careful not to stir it too much, as the sweet potato will break up easily and go mushy.
5. Once the sweet potato is cooked, remove the pan from the heat and gently stir in the spinach with the lime juice, lime zest, and chili flakes.
6. Serve the curry with brown rice and a little mango chutney.
Now that you’ve had this hearty dish, treat yourself to a helping of yummy apple crisp.