Sweet Potato, Spinach & White Bean Curry with Quinoa

Directions

1. Cook the quinoa in a small pot with water and a pinch of salt until it boils, then reduce heat, cover, and simmer about 15 minutes. When finished, remove from heat and let stand, still covered, for 5 minutes.
2. Wash and dry the produce. If your spinach isn’t pre-washed, rinse and dry it now.
3. Heat a skillet over medium-high and add a thin coat of virgin coconut oil.
4. Add the chopped onion and sauté until softened, about 3 to 5 minutes, stirring often.
5. Meanwhile, peel and mince the garlic and grate or mince the ginger.
6. Stir garlic, ginger, and curry powder into the onions and cook until fragrant, 15 to 30 seconds.
7. Add the sweet potatoes, tomato sauce, broth, and a salt pinch to the skillet; mix well and bring to a gentle simmer, then cook on medium-low for about 10 minutes.
8. While the curry cooks, strip parsley leaves from stems and roughly chop; discard stems.
9. Drain and rinse the beans, then stir them into the curry along with the spinach, ¾ of the parsley, and yogurt; simmer until the potatoes are tender, 5 to 7 minutes.
10. Fluff the quinoa with a fork and divide onto bowls or plates. Top with the curry and sprinkle with the remaining parsley before serving.