Sweet Potato Curry

In a small sauce pan combine rice with 1 1/2 cups water. Place over high heat until it comes to a boil. Cover, and reduce heat to medium-low. Continue onto next step while rice simmers for 25 minutes or until all water is absorbed.

Rinse and dry all produce. Peel and dice potatoes into 1 inch-thick cubes. Pick cilantro leaves off stems, discard stems, and roughly chop the leaves. Peel and dice onion. Peel and mince ginger, mince the garlic, and juice lemon into small bowl. Slice jalapeño in half and remove seeds and pith; dice. Trim the end of the wax beans off with the stem.

Place potatoes in a large pot and cover with water. Place over medium-high heat on the stove. Boil for 20 minutes, then check for tenderness with a fork. While potatoes are cooking, continue to next step.

In a large sauté pan over medium heat, add 2 tablespoons of olive oil. Add spice mix and cook for 1-2 minutes, stirring constantly, being careful not to let them burn. Add onions, ginger, garlic, and the diced jalapeño (reserving some if you like less spice). Cook for 3 minutes, stirring frequently. Reduce heat to low.

When fork tender, drain the potatoes. Add them to the sauté pan, then add spinach and beans. Stir to combine, and let assimilate over low heat for 2 minutes. Add coconut milk, and cook for about 4 more minutes, until slightly thickened.

Check rice and remove from heat. Remove curry from heat; stir in cilantro leaves and lemon juice. Serve with brown rice and enjoy!