Sweet Potato Curry

Name: Sweet Potato Curry
Yield: 4 Servings
Ingredients: 2 tbsp (30 mL) butter; 1 cup (250 mL) finely chopped onion; 2 tbsp (30 mL) tomato paste; 1 tbsp (15 mL) finely grated fresh ginger; 1 clove garlic; minced; 4 cups (1 L) peeled and 3/4 –inch (2 cm) diced sweet potato; 1 1/2 cups (375 mL) 3% plain yogurt; 2 tsp (10 mL) garam masala or curry powder; 1 can (540 mL) 19-ounce chick peas drained and rinsed; 4 cups (1 L) baby spinach leaves or ½ a 300 g package of frozen chopped spinach thawed and squeezed to drain off liquid; Salt & pepper

Our dietitians' favourite

by Anna Olson

Prep: 10 min
Cooking: 30 min

Yields 4 Servings

Ingredients

2 tbsp (30 mL) butter
1 cup (250 mL) finely chopped onion
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) finely grated fresh ginger
1 clove garlic , minced
4 cups (1 L) peeled and 3/4 –inch (2 cm) diced sweet potato
1 1/2 cups (375 mL) 3% plain yogurt
2 tsp (10 mL) garam masala or curry powder
1 can (540 mL) 19-ounce chick peas drained and rinsed
4 cups (1 L) baby spinach leaves or ½ a 300 g package of frozen chopped spinach thawed and squeezed to drain off liquid
Salt & pepper

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Preparation

In a large saucepan, over medium-high heat, melt butter. Add onions and sauté until translucent, about 5 minutes. Stir in tomato paste, ginger and garlic and cook for one minute. Add sweet potato, yogurt and garam masala or curry powder and stir to coat. Bring curry up to a simmer; then cover and reduce heat to medium-low. Simmer, stirring often, until sweet potatoes are tender, about 20 minutes. Stir in chick peas and spinach, return to a simmer. Season to taste with salt and pepper and serve.

Serving suggestion: Serve curry over cooked rice.