Monday, March 5, 2012

Sweet Potato Curry Quinoa

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Happy Monday! I wanted to start this week out with a new recipe. Over the weekend, I made this curried sweet potato quinoa for the first time. My husband was a bit apprehensive since I never cook with curry, but this dish has been on my to-make list because I love sweet potatoes and quinoa. I've already written about my love for quinoa, and I eat sweet potatoes like candy. So I figured that when you put them together, it could be magic.

It was. Maybe magic is a strong word, but it was delicious, filling and packed with nutrients. Quinoa is a complete protein and the sweet potatoes provide complex carbs and fiber, as well as beta carotene, vitamin C & vitamin B6.  Plus, onions and garlic are superfoods, ginger is great for digestion, and - according to wikipedia - curry releases endorphins. So you are getting a ton of amazing health benefits from this dish.

I got the recipe from one of my favorite recipe blogs, Happyolks, and modified it a bit based on what I had available. I left out the currants to avoid added sugar, but you can use those, dried cranberries or golden raisins if you want a hint of sweetness. Here's my version, but check out hers because the pictures are divine. Enjoy!

Sweet Potato, Curry, and Quinoa (in a bowl) 
Serves 2-4
  • 1 cup quinoa
  •  4 medium sweet potatoes
  • 1 large red onion
  • 1/4 cup evoo
  •  large handful of spinach
  • 1 cup vegetable or chicken broth
  • 1/4 cup currants (optional)
  • 1 clove garlic
  • fresh ginger
  • 1/8 cup curry powder of choice
  • 1 tsp sea salt

Scrub potatoes. With skins on, cut into 1″ cubes and lay out on a baking sheet. Toss with a bit of oil and salt. Bake at 475′ for 20 minutes. Combine two cups of water to one cup of quinoa (remember to soak and rinse first!) in a medium pot and bring to a boil. Cook for 12-15 minutes until water is fully absorbed. Remove from heat.
Roughly chop red onion and saute in a large saucepan with the evoo until softened. Add minced garlic and grated ginger to the onions and saute for a bit longer. Remove from heat. Add sweet potatoes when they are just beginning to brown and crisp on the edges. Add a cup of stock and the curry powder, stirring to coat. Let simmer for 5-10 minutes, adding stock and some salt to develop flavor. Add some well chopped spinach and toss to barely wilt.
Serve over a bed of quinoa with a sprinkling (or more) of currants.


  1. what is evoo and where do I get it from?

    1. extra virgin olive oil- anywhere

  2. This looks WONDERFUL! I'm going to have to try this very soon...I could eat/sleep/breathe sweet potatoes! :)

  3. unconventionaljulia: evoo is extra virgin olive oil & you can get it from any grocery store. I use it to sauté everything!

  4. I've been meaning to tell you--Katie and I have made this a few times...SO GOOD! And great for leftovers! We're always so bummed when we run out. I also added some slivered almonds for a little extra protein (and crunch!) and it worked out quite nicely. :)