Instructions

Rinse the quinoa in a fine-mesh sieve, then bring it to a boil in a small pot with the water and a pinch of salt.

Cover, turn the heat to low, and cook 15 minutes until the water is absorbed, then rest off the heat, covered, for 5 minutes.

While the quinoa cooks, chop the cilantro and halve the lime, cutting one half into wedges for serving.

Dice the onion, mince the garlic, and peel and finely grate the ginger.

Melt the coconut oil in a large deep skillet over medium heat and cook the onion 4 minutes, stirring, until soft and turning golden.

Meanwhile, peel the sweet potatoes and cut them into 0.75-inch cubes.

Stir the garlic, ginger, curry powder, cumin, and garam masala into the onion and cook 1 minute until the spices smell toasty.

Add the sweet potato, tomatoes, coconut milk, broth, and most of the remaining salt, then bring to a simmer.

Cover and simmer 12 to 15 minutes, stirring now and then, until the sweet potato is tender when pierced with a fork.

Rinse and drain the beans, stir them in, and simmer uncovered 3 minutes until the sauce thickens and the beans are hot.

Fold in the spinach a handful at a time until just wilted, then squeeze in the juice from the lime half and add the last pinch of salt.

Fluff the quinoa with a fork and serve the curry over it, topped with the cilantro, with the lime wedges on the side.

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Sweet Potato & White Bean Curry with Spinach & Quinoa