I’m sure by now you’ve noticed that I have serious love for soup, curry and sweet potatoes. Well, this Meatless Monday only has two of those things, because I just did soup last week. I used today’s recipe as my side dish contribution last Thanksgiving, but it served as the main dish at home while I tested it out in the weeks prior. The only real learning curve here is how often to stir the potatoes, because you don’t want them to get burnt, but if you stir them too much, they’ll get mushy and the outside will never get that perfect toasty layer. It still tastes fine if you over-stir, so play around with this to get it just the way you like it.
Sauteed Sweet Potatoes and Spinach
2 Tbsp olive oil
2 large sweet potatoes (peeled and cubed)
1 1/2 tsp curry powder
1/2 cup water
1/2 cup red onion (chopped)
1 1/2 pounds fresh spinach
1 Tbsp balsamic vinegar
Sea salt & fresh ground pepper
1. In a large, non-stick skillet, heat oil over medium heat. Add potatoes, stir occasionally until potatoes begin to soften. About 8 to 10 minutes.
2. Add curry powder and continue to cook for 1 minute. Add water and onion. Stir occasionally until water evaporates and potatoes are tender and browned. About 10 minutes. Remove from heat and transfer to large bowl.
3. In same skillet, add handfuls of spinach at a time and cook until just starting to wilt. Use tongs to remove spinach to the large bowl with the potatoes. Drain excess water from the skillet. Continue until all spinach is cooked and combined with potatoes.
4. Stir the basalmic vinegar into the potato and spinach mix. Grind sea salt and pepper over the dish as you like.
Makes 4 servings.
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