Dd Recipe Share: Sweet Potato and Kale Hash with Curried Quinoa
When dealing with dietary allergies and intolerances, finding delicious and healthy recipes can be a challenge. Living a dairy-free, gluten-free, soy-free, refined sugar-free, or any other allergen-free lifestyle sounds full of limitations. But, ultimately, including problematic foods into your diet can cause more limitations: fatigue, digestive problems, skin problems, achy muscles, and disruption of concentration and focus.
For me, my big foodie restrictions are dairy and soy. To top off these dietary ‘have-nots,’ my sister has a yeast allergy and lives a gluten-free lifestyle. Now that we live together in our new cozy Denver home, a lot of thought and consideration goes into planning a meal. I’ve become a heavily reliant on one of my favorite recipe/cooking blogs, Amy Green’s Simple Sugar and Gluten Free to navigate this new foodie terrain. Recently, I found a delectable dish, perfect for an Emmys-style Sunday night. I encourage you to give it a go.
Sweet Potato and Kale Hash with Curried Quinoa
For the curried quinoa you’ll need:
- 1 tbsp. extra virgin olive oil
- 1/4 medium onion, diced
- 2 cloves garlic, minced
- 3/4 tsp. curry powder
- 1/2 tsp. kosher salt
- 1/8 tsp. tumeric
- pinch of ground ginger
- 1 cup of vegetable stock
- 1/2 cup of quinoa, soaked and drained
For the sweet potato and kale hash you’ll need:
- 3 cups diced sweet potatoes
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 3/4 tsp curry powder
- 1/2 tsp ground yellow mustard
- 1/2 tsp salt
- 6 cups kale
- coconut palm sugar to taste
- I added some Italian chicken sausage for extra protein, but this is optional
To make the curried quinoa:
Heat the oil in a saucepan over medium low heat. Saute the onion for 5 to 8 minutes, until soft. Add garlic and stir for one minute, until the fragrance fills your kitchen. Stir in curry powder, salt, tumeric, and ginger. Saute for a minute or two. Add vegetable stock and increase heat to medium high, until it boils. Add quinoa. Lower heat, cover, and simmer for 20 minutes, until all of the liquid is absorbed.
To make the sweet potato and kale hash:
If you plan to add chicken sausage or any additional protein, cook this first–season it with salt and pepper, or to your liking, and set aside. Steam the sweet potatoes in a steamer or microwave until tender. Heat oil in a large skillet or wok over medium heat. Add garlic and stir until fragrant. Add curry powder, ground yellow mustard seed, and salt. Add the kale. Leave the water from washing on it. This will help steam the kale. Cover and cook until tender. Add the steamed sweet potato, additional protein, and coconut palm sugar, to your taste, to the pan. Stir and let the flavors meld.
Serve the hash over the curried quinoa and pair with your favorite glass of wine. Enjoy!
TIP: if you don’t want to spend too much money on accumulating these spices, be sure to check out your grocer’s bulk spices. It’s a cheap way to get a small amount of spices you likely won’t use often.