Sweet Potato and Spinach Curry - alive magazine

Name: Sweet Potato and Spinach Curry - alive magazine
Ingredients: 1 Tbsp (15 mL) grapeseed oil; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 tsp (5 mL) ground cumin; 1/4 tsp (1 mL) cayenne pepper; 1/4 tsp (1 mL) sea salt; 1 medium sweet potato, cut into 1 in (2.5 cm) chunks, about 3 cups (750 mL); 2 medium carrots, sliced into 1/2 in (1.25 cm) thick coins; 1 cup (250 mL) canned chickpeas, drained and rinsed; 2 cups (500 mL) no-salt-added vegetable stock; 1/4 cup (60 mL) Sunflower Seed Turmeric Butter; 3 cups (750 mL) baby spinach; 2 Tbsp (30 mL) toasted sunflower seeds; Sunflower or alfalfa sprouts, for garnish (optional)

www.alive.com

This curry comes together quickly, which makes it a great recipe to turn to on a weeknight. To round out the meal, try serving curry over steamed brown rice or…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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