Vegetable Curry with Sweet Potato

I'm on a bit of a sweet potato kick these days, as I mentioned in my post yesterday. I've been developing hordes of recipes with them, and will be sharing a few of those recipes this week. This sweet potato curry combines both my love of sweet potatoes and my love of curry into one super delicious, easy, and hearty vegetable dish.

I think it's so important to eat lots of warming spices during the winter to help keep our immune systems in tip-top shape. Think: cumin, cinnamon, curry, turmeric, nutmeg, cloves, paprika, cayenne, ginger... the list goes on (these are just my staples that I use daily in the winter in soups, smoothies, on meats and vegetables, in baked goods, etc.).

Speaking of smoothies, I have been on a smoothie kick lately! I have been one with my Vitamix, using it to whip up those glasses of liquid nutrients faster than you can make a cup of coffee. I've shared my all-time favorite smoothie recipe on my blog before- grapefruit and cilantro with cinnamon- and it's divine. But lately I haven't had my hands on any cilantro, so in its place I've been using dark, leafy greens of all varieties: beet greens, spinach, collards, kale. And it is just as delicious.

(A tip when making smoothies using dark, leafy greens: add a few tablespoons of lemon or lime juice, or a half of a lemon or lime squeezed in. For whatever reason, it just helps to take the "edge" off the green-ness, and makes the smoothie not just palatable, but amazingly delicious. I will be sharing my favorite winter green smoothie soon, so stay tuned.)

How about you? What food is getting you through the winter? Curries and sweet potatoes and smoothies like me? :)


Vegetable Curry


1 tablespoon coconut oil
2 cloves garlic
1/2 yellow onion
2 carrots
1 inch piece of ginger, peeled
1 medium sweet potato
2 yukon gold potatoes
1 cup chopped tomatoes
1 cup chicken stock
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
1 cup peas, fresh or frozen

Heat oil in a large saucepan over medium heat.

Mince garlic cloves, and chop onion and ginger. When oil is melted, add to pan and cook for 2-3 minutes, stirring frequently.

Meanwhile, chop carrots, sweet potato, and yukon gold potatoes into bite sized pieces. Add to pan along with tomatoes, chicken stock, and spices.

Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 30 minutes, until vegetables are tender. Add peas and cook an additional five minutes.

Serve over cooked quinoa or brown rice.