I've just spent the last half hour staring at the screen, trying to think of what cute story or anecdote I could employ to catch your attention long enough to convince you to make this wonderful sweet potato/spinach/curry thing. Jeez! If it were the old days, I'd be pulling my hair out, sitting surrounded by a pile of yanked out typewriter pages! Boy do I have the writer's block bad! Doesn't happen often but when it does--WATCH OUT 'cause there goes cranky me!! And it has nothing do with the fact that this is a simple side or merely "vegetables" because I loved this dish and will definitely be making and eating it again. I just can't think of anything interesting to say. But just because my creativity is -200 today, doesn't mean that you guys have to suffer without the deliciousness of this dish. It's a great addition to any dinner and comes together quickly, plus there's that woo-woo kick of curry that kicks it up a notch and makes you sit up and take notice of ordinary spinach and sweet potatoes. So without further ado, I present this Curried Sweet Potatoes and Spinach dish for you, sans interesting commentary.
And on a side note, there will be no Famous Fridays post tomorrow. Now you're thinking, whoa--she really does have a serious case of the I-don't-know-what-to-say blues!! And while I may be a little "creatively" challenged, that's not actually the reason. No, folks I'll be shuffling off to Buffalo with a certain girl whose hockey team made it to the State tournament and I'll have limited computer access and a fairly hectic and erratic schedule (the first game is at 6:00 a.m. Friday morning!!) But I'll be back next week, hopefully recharged and renewed from an immersive hockey weekend (and of course Buffalo wings!!) ready to once again entertain you with my enchanting wit and some fun food! Have a good one everybody!
Curried Sweet Potatoes and Spinach
Prep Time: Under 30 minutes
- 2 tablespoons olive oil
- 2-3 sweet potatoes, peeled and cut into cubes
- 1/2 teaspoon curry powder (use more if you really love curry)
- 1/2 cup water
- 1 red onion, chopped
- 2 twelve ounce bags baby spinach (about 1 1/2 pounds)
- 1 tablespoon balsamic vinegar
- Kosher salt and black pepper to taste
1. Heat the olive oil in a large deep skillet or pot over medium heat. Add the sweet potatoes. Cook, stirring often, for about 10 minutes, until they start to soften.
2. Add the curry and cook for 1 minute. Pour in the water and add the red onion. Cook, stirring often, until the water evaporates and the potatoes are softened and browned. This should take about 10 minutes. Remove from the heat and transfer to a large bowl. Don't wash out the pan.
3. Turn the heat up high and add the spinach to the pan in two batches, using tongs to toss it around so that it wilts. Drain the cooked spinach and add to the potatoes. Stir in the balsamic vinegar and season to taste with salt and pepper. Serve immediately.
Note: Recipe adapted from Martha Stewart. I cut the amount of curry in half and changed around some of the other proportions too.