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Spinach and Sweet Potato Curry (Saag Aloo)
15 min prep time
15 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Spinach and Sweet Potato Curry (Saag Aloo)
This recipe for a spiced Indian spinach dish replaces the regular potatoes with sweet potatoes for a delicious and healthful new take on curry.
15 min prep time
15 min cook time
6servings
3/4 cup
Print Recipe >
Step-By-Step Instructions:
-
Add sweet potatoes and 1/2 cup water to a microwave-safe container or steamer with a lid. Microwave for 7-8 minutes or until sweet potatoes are just fork tender. Don’t overcook them.
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While the sweet potatoes are steaming, add olive oil to a large sauté pan over medium heat. Add the onions and sauté for 3-4 minutes or until onions turn clear. Add the garlic and sauté 2 more minutes.
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Add the salt, pepper, cumin, turmeric, ginger, chili powder and water or broth. Bring to a simmer.
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Add in the spinach and cook until wilted, about 5 minutes.
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Stir in the sweet potatoes to heat through.
Nutrition facts
6 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 100
- % Daily value*
-
Total Fat
2.5g
3%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 280mg 12%
-
Total Carbohydrate
18g
7%
- Dietary Fiber 4g 14%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 320mg 7%
Ingredients
sweet potatoes (~12 ounces, peeled and cut into 1-inch chunks)
2 med
olive oil
1 tbsp
onion (peeled and thinly sliced)
1 med
garlic (grated or minced)
2 clove
salt
1/2 tsp
black pepper
1/2 tsp
cumin (ground )
1 tsp
turmeric
1 tsp
ground ginger
1 tsp
chili powder
1 tbsp
water or vegetable broth
1 cup
baby spinach
5 oz
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