Yesterday I got the A’OK to begin eating ‘softer foods’ and exercising. After an 11 day liquid diet and royal couch potato status, I’ve never been more excited to throw on my sneakers and get moving. Despite consuming nourishing, healthy and healing foods, healthful living is so much more than just healthful eating, but positive thinking and continuous movement.
To celebrate my reentry into the world of soft food, today I wanted to share one of my absolute favorite, warming and vibrant vegan dishes (my go to super simple curry in a hurry recipe): Sweet Potato Saag Aloo, a traditional potato and spinach Indian curry. Made with a perfect balance of warming spices and creamy spinach and sweet potatoes, my nutrient packed Saag is the perfect one pot make ahead winter meal. I find I make one big pot, let it simmer to perfection, then serve it over quinoa or brown basmati rice throughout the week.
Sweet Potato Saag Aloo [makes 4 servings]
1 tablespoon coconut oil
1 large yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
½ tablespoon ground cumin
½ tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 cup filtered water
2 medium sweet potatoes, cubed
6 cups raw baby spinach
In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat until shimmering. Add onion and sauté until soft but not browned, about 4 minutes. Add garlic, ginger and spices then continue to sauté until just fragrant, about 1 minute.
Add water and sweet potatoes and bring mixture to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until sweet potatoes are very soft. Add spinach, mix to combine, then recover and simmer for an additional 10 minutes.
Remove from heat and enjoy!
Nutritional Information [per serving= 1 ½ cups ]
210 Calories, 41g Carbohydrates, 4g Fat, 5.6g Protein, 7.4g Fiber, 15.7g Sugar