Sweet Potato Curry with Spinach

This is my first go at a sweet potato curry. I am having a dinner party this weekend and decided that a sweet potato curry sounded good, but never having made one or had one I thought a trial run was in order. The time was right tonight and I was very pleased with the results. I do think I will be tweaking this recipe a little but the basics will stay the same.

This curry was very savory and also sweet (due to the sweet potatoes) and not at all spicy. The cinnamon and cardamoms came through powerfully; providing a unique balance of flavors with the curry mix I used.

Enjoy!

Sweet Potato Curry with Spinach
3 Sweet Potatoes cubed
1 Onion finely chopped
1 package Fresh Spinach
2/3 cup Coconut Milk
Broth (approx 1 cup)
2 teaspoons Madras Curry Powder
2 Brown Cardamoms
1 stick Cinnamon
4 Cloves
2 teaspoons Garlic
1 teaspoon grated Ginger
Salt to taste
1-2 tablespoons Butter
In a large skillet over medium heat melt butter and then add in the cardamoms, cinnamon stick, and cloves.

this is what they look like while frying

Fry for about two minutes to release the flavors of the spices (the fat in the butter helps to fully release the spices) and then add in the onions and saute for about four minutes before adding in the garlic and ginger.

Once the garlic and ginger are in the pan saute for another two minutes then transfer to a larger pot and sprinkle with the curry powder and salt. Put sweet potatoes in the large pot with just enough broth to cover the bottom of the pan and about half the coconut milk as well; cook, covered, over medium low heat for about 15 minutes then check and add in more broth if needed and the rest of the coconut milk. Continue to cook for about 10 more minutes, or until the sweet potatoes are soft and some have started breaking down, making a sort of soupy puree with the broth and coconut milk.

Add in the fresh spinach once the potatoes are fully cooked and stir for about one minute, then pull off of heat (the spinach just needs to wilt slightly).

Let cool for a few minutes then serve over rice, with naan bread or by itself.

Serves about 3-4 people

Soft Molasses Cookies

These cookies are just the greatest! They are soft and chewy and the spice is mild but warm. They are like biting into a cool fall day. Some people think they taste kind of like pumpkin pie because of the spice, I don't, but that has been a common reaction from people who have tried these. The other reaction is to go "yum!" XD

Happy holiday baking!

Soft Molasses Cookies (From Country Woman Magazine)
1 cup Butter softened
1 1/2 cups Sugar
1/2 cup Molasses
2 Eggs
4 cups Flour
1/2 teaspoon Salt
2 1/4 teaspoons Baking Soda
2 1/4 teaspoons Ground Ginger
2 teaspoons Ground Cinnamon
1 1/2 teaspoon Ground Cloves

In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside.

In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk.

Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.

Roll dough into 1½ in. balls. Dip tops in granulated sugar; place 2½ in. apart on greased cookie sheet. Flatten slightly with a fork if you want larger cookies. 

Bake at 350° for 10 minutes. Do not overbake, I can't stress this point enough as these cookies are very easy to overbake. Even if they seem under done I would recommend taking them out of the oven, because they are supposed to be pretty soft and a little chewy.

Store in tightly covered container or freeze. (They freeze beautifully).