Ingredients
4 cups chicken broth
4 sweet potatoes, peeled, cooked, and cubed
OR
2 cans sweet potato puree (much easier, buy at Trader Joe’s)
1 can low fat coconut milk
1-2 red peppers diced
4 t curry powder
1 can beans, rinsed (black beans, white navy beans, aduki beans, or whatever is on hand)
1 bag frozen spinach
fresh herbs, optional (cilantro, basil, parsley)
Preparation
Combine in large pot chicken broth, sweet potatoes, diced pepper, coconut milk, and curry powder. Bring to boil and simmer for 10 minutes. Add beans and frozen spinach. Continue simmering until spinach is hot. Stir in chopped fresh herbs if using.
NOTE: I substituted 3 large roasted eggplants, cut into bite size pieces instead of spinach.
