Sweet Potato, Spinach, and Sunflower Butter Curry (Vegan + Gluten Free)

Talk about a powerhouse of nutrients! Sweet potatoes, carrots, and spinach make up the bulk of this curry, which simmers in a sauce made of sunflower seed butter (but you could easily substitute peanut, almond, or whatever you have on hand). Healthy, quick, and perfect for a cold day!

Do you remember your first trip to Trader Joe’s? Let’s reminisce.

It was 7th grade, and I was playing the role of Sandy in our middle school production of Grease. I would spend long afternoons at rehearsal with my friend Jessica (aka Cha Cha DiGregorio), and after rehearsal her mom would often pick us up and drive us back to their house. One afternoon, we stopped into the magical new Trader Joe’s that had opened in Falls Church, and my world was forever changed.

Shelves and shelves of colorful packages! Exotic chocolates! Fun cookies and crackers! The frozen food section to answer all of my dreams! I was immediately smitten. And trust me, the infatuation has only grown with time (and with my ability to purchase alcohol, because holy mackerel $4 wine bottles are a game changer).

One of my absolute favorite Trader Joe’s products is sunflower seed butter. Sweet, smooth, nutty, and full of magnesium and selenium, it is a powerhouse of an ingredient. I usually enjoy it spread on toast or a banana for breakfast, but mama always said if you love something, you should let it go immerse yourself in it completely to the point of extreme addiction and potential dependency. This is why I do so well in relationships.

My extremely shitty love life aside, this curry is delicious! It’s healthy and takes no time at all to make and is SUPER delicious! So try it or else.

Or else what, you may ask? I’m still deciding.

Whatever, I’m getting cheese fries.

Sweet Potato, Spinach, and Sunflower Butter Curry

To make this curry, you will need:
– 1 T olive oil
– 1/2 yellow onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 carrot, diced
– 1 sweet potato, cubed
– 1/4 cup sunflower seed butter
– 3 cups baby spinach
– 1 t salt
– 1 t pepper
– 1 t cayenne pepper
– 1 t cumin
– 1 t honey
– Peanuts and rice, for serving and garnish (optional)

First, heat your olive oil in a saucepan over medium heat. Add your onion and garlic and sauté until translucent, about 5 minutes. Add your salt, pepper, cayenne, and cumin, and sauté another minute or two, until fragrant.

Add your sweet potato, carrot, vegetable broth, and honey, and bring mixture to a boil. Stir in the sunflower seed butter, then bring the mixture down to a simmer over low heat for 15-20 minutes, until the sweet potatoes are fork tender. Stir in spinach just until wilted, then serve!

This curry is fantastic served over rice or quinoa so you can soak up all that delicious sauce, but is also wonderful on its own. Not gonna lie, I had it for breakfast after a tough spin class, and it was all I’ve ever wanted and so much more. So, do as you please! You’re the boss of you!

XOXO,
Jess

If you try this recipe, please let me know what you think!

Also, let me know in the comments what your favorite ‘Grease’ song is! Mine is ‘There are Worse Things I Could Do,’ hands down :)