Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ¾ lb sweet potatoes
  • 1 (1 inch) piece ginger root
  • ½ small bunch cilantro
  • ½ (5 oz) pkg baby spinach

• STEP 2

  Peel and cut the sweet potatoes into ¾-inch cubes; transfer to a medium bowl.

• STEP 3

  Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.

  • ½ medium yellow onion

• STEP 4

  Preheat the sauté pan over medium-high heat.

• STEP 5

  While the pan heats up, pat the chicken thighs dry with paper towels and place on the cutting board. Cut the chicken into bite-sized pieces.

  • 1 lb chicken thighs, boneless skinless

• STEP 6

  Once the pan is hot, add coconut oil and swirl to coat the bottom.

  • ½ tbsp virgin coconut oil

• STEP 7

  Add the onion and chicken to the pan and season with salt and pepper; cook, tossing occasionally, until the onion is softened and the chicken is browned, 5 to 6 minutes.

  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 8

  Wash and dry the cutting board and knife.

• STEP 9

  Peel and grate or mince the ginger; transfer to a small bowl.

• STEP 10

  Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the ginger.

  • 2 cloves garlic

• STEP 11

  Add the ginger, garlic, curry powder, and turmeric to the pan; stir until fragrant, 15 to 30 seconds.

  • 1 tbsp curry powder
  • 1 tsp turmeric

• STEP 12

  Add the sweet potatoes and coconut milk to the pan; season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover the pan, and cook until the sweet potatoes are tender, 12 to 15 minutes.

  • ½ (13.5 fl oz) can coconut milk
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 13

  Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Stir about ¾ of the cilantro into the curry and save the rest for garnishing.

• STEP 14

  Once the sweet potatoes are tender, add the spinach to the curry and stir until wilted, then remove the curry from the heat.

• STEP 15

  To serve, spoon the curry into a bowl and sprinkle with the remaining cilantro. Enjoy!