2 TBSP + 1 TBSP oil
1 clove garlic
1 package frozen spinach
13.5 oz can coconut milk
2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX
1 red pepper
1 small sweet potato
rice or noodles
Peel and dice the shallot and mince the garlic and set aside. Heat a large frying pan or a pot to medium heat and add 2 tablespoons oil. Allow to warm up and then add the shallot and garlic. Cook for 3 minutes, stirring occasionally.
Add the 2 tablespoons of COCONUT CURRY and the can of coconut milk and stir well. Add the frozen block of spinach and cook, stirring occasionally, until the spinach is completely thawed, about 5 minutes. When the spinach is done, shut off the heat while you prepare the rest of the meal.
Meanwhile, cook the rice or noodles according to package instructions. Slice the red pepper into thin strips and dice the sweet potato into half inch pieces. Heat the remaining tablespoon of oil in a separate pan on medium heat. Add the sweet potato and pepper and cook, stirring occasionally, for 5 minutes, until soft.
Pour the spinach mixture into a blender (may need to do this in batches if it doesn't all fit!) and blend on the highest setting until the spinach mixture is sauce-like. Pour the curry sauce back into the pot or pan and mix in the cooked rice of noodles. Serve topped with the sweet potato and red pepper.