Sweet potatoes, peas, and greens with ginger, curry, and turmeric
- 2 large sweet potatoes
- 5/6 shallots
- 2 Tbs. butter
- 2 Tbs. olive oil
- 3 cloves garlic
- 4 tsp. ginger, shredded or minced
- 3 to 4 tsp. curry powder
- 1 to 2 tsp. turmeric
- ~1 c. peas
- ~1 c. chopped spinach or sweet potato leaves
Cook the sweet potatoes.
Saute the shallots in butter and olive oil. Add garlic, wait ~30 sec., then add ginger, curry, and turmeric. After ~30 sec., add the peas and chopped greens. Dice the sweet potatoes and add them too. Heat on low until greens are wilted and warm throughout. Serve over rice.