Roasted sweet potato and pineapple curry

• Vegan
• Gluten free

• Produce

  • 1 Onion, small
  • 1 cup Pineapple
  • 1 cup Spinach, packed
  • 2 Sweet potatoes
  • 1 White potato

• Canned Goods

  • 1/2 cup Coconut cream
  • 1 tbsp Thai yellow curry paste

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1/2 tsp Cinnamon
  • 1 Salt & pepper

• Liquids

  • 3/4 cup Water

Found on choosingchia.com

Description

Ingredients

• 2 sweet potatoes
• 1 white potato
• 1 tbsp avocado oil (or vegetable oil)
• 1 small onion
• 1 cup pineapple, chopped
• 1 cup packed spinach
• 1 tbsp thai yellow curry paste
• ½ tsp cinnamon
• ½ cup coconut cream
• ¾ cup water
• salt & pepper to taste

Directions

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• Peel your potatoes and chop into even cubes.
• Place on your baking sheet and bake for 20-25 minutes until tender.
• Add the avocado oil to a pan on medium-high heat.
• Chop your onion and add to the pan, lowering heat to medium and allowing to cook for 2-3 minutes.
• Add the potatoes, pineapple, spinach, thai curry paste cinnamon, coconut cream, and water and stir well until combined and let cook for another 2-3 minutes.
• Reduce heat to medium low and allow to simmer for 5 minutes.
• Season with salt & pepper to taste.
• Serve with basmati rice.