I know I know…. I have to wait patiently for the “out like a lamb” part.
Old Man Winter has had a lot of fun with us this winter and last week’s (this week for some of you) snow storm is making me a little sad. Once March hits, I long for spring… to get out some cuter clothes, to change my pinterest pins to my garden plans, strawberry and asparagus recipes… to turn my thoughts toward Easter.
But winter keeps…
hanging…
on.
And so the comfort foods continue to come out of my kitchen.
There is something so comforting about the spices in a curry. I used to think I didn’t like curry, that it was too spicy. but there are so many different types of curry out there and many of them are mild, you just need to be willing to try them. And of course you can make your own curry spice, just how you like it.
The main ingredients include turmeric, cinnamon, fenugreek, ginger along with chiles and garlic. All of these are wonderful aids in digestion and tumeric has anti-inflammatory and cancer fighting properties! Good reasons to eat more curry.
This is my easy go-to recipe that can be adapted in many ways. Feel free to add peas or other greens instead of spinach and to add much more spice by adding more red chili flakes or choosing a spicier curry mix. I usually have all these ingredients on hand and this can be whipped up in a flash. Its a family favorite!
Recipe~Black Bean and Sweet Potato Curry
~Tammy Boyd
2 swirls EVOO
1 large onion
1/2 teaspoon salt
1/4 teaspoon red chili flakes
1/4 teaspoon freshly ground black pepper
2 cloves garlic
2 tablespoons curry spice
2 sweet potatoes, cubed
2 cups vegetable broth
1 1/2 cups water
2 cans black beans, drained and rinsed
10 oz frozen spinach, thawed and squeezed of extra water
1 can coconut milk (I used full fat but feel free to sub light)
Saute onion in EVOO in a large deep sided skillet until translucent. Add garlic, curry spice, salt and pepper. Saute about 1 minute more until spices are toasted and garlic is fragrant. Add sweet potatoes, broth & water. Stir all together and cook until potatoes are fork tender. Add black beans and spinach until completely heated. Add coconut milk and cook for another 2 minutes until combined and heated through.
Serve over rice or quinoa for an added protein punch!
Recent Comments