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Sweet Potato with Baby Spinach Cream
A South African Indian inspired main course featuring sweet potatoes and leafy green baby spinach in a creamy sauce with a subtle hint of spice and flavor. Both sweet potatoes and leafy green vegetables are recommended in the diet of women who suffer from polycistic ovarian syndrome or other female reproductive problems hence this delicious recipe was inspired just for them.
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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. Bring the water to a rapid boil in a saucepan with a little Himalayan salt and ½ teaspoon of ghee. Add the 1½ cups of peeled and diced sweet potato to the saucepan and allow to boil until soft, for about 10 minutes. Strain and leave aside.
  2. Add 1 tablespoon ghee into a saucepan on medium heat. Add ½ teaspoon mustard seeds, 2 – 3 elachi pods, ½ tsp coriander powder, ½ tsp garam masala, ½ tsp jeera powder,1 tsp turmeric powder and a pinch of asafoetida/ hing powder whilst gently stirring the saucepan.
  3. Add the 1½ cups of boiled sweet potato to the saucepan and stir in gently. Allow to cook for about 3 minutes.
  4. Add 200 ml of coconut milk to the sweet potato and allow to cook on medium to low heat for about 2 minutes. Season with a little black pepper and Himalayan salt.
  5. Turn off the heat on the stove. Add a pinch of ginger and 2 handfuls of leafy green baby spinach to the saucepan and allow to simmer for 2 minutes.
  6. Serve hot with some long grain basmati rice or roti
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