This post may contain affiliate links. Please read my disclaimer.
A delicious 30 minute weeknight meal your kids will love!
Feeding my three year old vegetables is a challenge. He loves fruit, and broccoli is one of his favorite foods, but getting him to try new vegetables is like pulling teeth.
When I get the kids home from school I don’t have a ton of time to get dinner together. I have about an hour to make, serve, and eat dinner with hungry littles until it’s time to head out the door for my oldest sons after school activities.
Clean Out Your Fridge
This particular night we were short on groceries. I had some sweet potatoes that needed to be cooked soon, as well as some spinach, and cherry tomatoes.
I had a recipe from Lindsey Nixon of the Happy Herbivore I used as inspiration. Since I didn’t have all the ingredients on hand I made some modifications that helped me clean out my fridge, and get a healthy veggie rich meal on the table in less than 30 minutes. Another of my favorite resources for healthy weeknight meals is 100 Days of Real Food. Lisa has a wealth of recipes and I know that they will be nutrient reach and include real/whole food only!
Why did my kids love this?
The creaminess from the coconut milk creates a rich and sweet sauce. If you’d like to reduce fat and calories for yourself, you can make this dish even healthier by substituting the regular coconut milk with light coconut milk.
The sweet potatoes give this recipe its heartiness that did the trick when it came to filling up my kiddos empty tummies.
This recipe called for tofu or chickpeas, but I had neither on hand, so I substituted black beans to add some protein, which is also a fan favorite in our house.
This recipe is not at all spicy, but it is rich in flavor. Since I didn’t have curry powder on hand, I used tumeric and Thai green curry paste. It gave the dish a delicate sweetness that coupled well with the coconut milk.
One thing I did to bump up the spice was add a pinch of cayenne pepper to my serving. I like the heat, but I know my kids will run from the table if they suspect it’s spicy. My three year old had decided to call any food he doesn’t like “spicy.” I’ve learned my lesson.
Tools I Use
One of my favorite must have kitchen tools is a great cast iron pot. This Lodge 6 quart dutch oven is perfect for soups, curries, chilis and all your one pot meal needs. When it come to kitchen utensils I’m on the lookout for natural eco-friendly tools. This Ubae Teak Kitchen tool set fits the bill! They are quality tools and all natural.
Sweet Potato Coconut Curry
- 2 sweet potatoes
- 3 cloves garlic
- 1 tbsp ginger paste
- 1 onion
- 1 pint cherry tomatoes
- 1 can organic black beans
- 1 bag (16 oz) organic fresh spinach leaves
- 1 can regular coconut milk
- 1 tsp turmeric
- 1 tsp green curry paste
- Peel and dice sweet potatoes. Cover in 1 inch of water and cook until soft in a separate pan.
- In a large cast iron skillet pour 1/2 cup of water or vegetable broth to cover the bottom.
- Saute garlic, onion, diced cherry tomatoes in soft.
- Add coconut milk, black beans, and spinach. Cook on medium heat for 8-10 minutes or until heated through.
- Drain sweet potatoes and add to the pot.
- Add turmeric, green curry paste, and ginger.
- Add salt to taste.
- Serve alone or over brown rice.
For a delicious dessert that’s gluten free, and low in sugar, try my Cranberry Pistachio Cookies!
Need healthy snack ideas for kids? Check out My 8 Favorite Kid Friendly Snacks!