Recipe by Eshun Mott, Photo by Maya Visnyei
1 sweet potato, peeled and cut into 1/2-in. cubes (about 350 g)
2 tbsp vegetable oil
1 cup chopped onion
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp Madras curry paste
1 lb. extra-lean ground beef
3 tbsp tomato paste
1 1/2 cups sodium-free beef broth
1 tsp brown sugar
4 cups baby spinach
3/4 tsp salt
Place sweet potato in a small pot with salted cold water. Cover, bring to a boil and cook 8 min or until tender. Drain and reserve.
Heat oil in a large frying pan on medium-high. Add onions and sauté for 4 min or until beginning to golden.
Add garlic, ginger and curry paste and sauté for 1 min longer.
Turn heat to high and add beef, stirring to break into pieces. Sauté for 2 min or until no longer pink.
Add tomato paste and stir until incorporated. Add stock and sugar, and bring to a boil. Simmer mixture for 4 min or until liquid has reduced and has become saucy.
Stir in reserved sweet potato and spinach, season with salt and stir for 1 min or until spinach is wilted.
Calories 365, Protein 28g, Carbohydrates 25g, Fat 18g, Fibre 4g, Sodium 900mg.
You can mash the sweet potatoes into the curry if you’re worried about little fingers picking it out.
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