This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Spinach and Sweet Potato Curry

½ cup olive oil
1½ cups chopped onion
1 teaspoon minced garlic
1½ teaspoons fresh grated ginger
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
½ cup vegetable broth
1 can full-fat coconut milk
1 cup crushed tomatoes
1 tablespoon chopped fresh cilantro
1 cup peeled sweet potato, diced
1 tablespoon garam masala
2 cups spinach
cooked rice, for serving

In a large skillet, heat oil over medium heat, and sauté the onion, garlic and ginger for about 8 minutes, stirring often.

Add curry powder, cumin, turmeric, coriander and pepper. Cook for 1 minute, stirring constantly.

Mix in the broth, coconut milk, tomatoes, cilantro and sweet potato. Bring to a boil, then reduce heat to low.

Sprinkle with garam masala, cover, and simmer for 15 minutes.

Add the spinach, and cook until just wilted. Serve with a side of hot rice.