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It’s Week 4 of A Gluten-Free Holiday hosted by Hallie at Daily Bites. You’ll want to check out this week’s event and the *give-away* – more at the end of the post….
Pregnancy sparks some interesting cravings. I haven’t had any that are massively outrageous – are there really pregnant women who want pickles and ice cream? But, there are times when a certain foods come into mind and, well, I’m just not satisfied until I eat them.
It’s a drastic change from how I used to eat. My diet was always so predictable and measured. My body was so very happy on mostly fresh foods, a little meat, some dairy, and a some healthy carbs.
Now, my body loves carbs. And I mean love in every sense of the word. Growing a baby definitely takes different fuel than I was accustomed to.
One afternoon, I got a huge craving for sweet potatoes and kale. Together. I’d never thought of pairing them before. It’s really a great balance of taste and texture – the sweet, creamy potatoes and the slightly bitter, crunchy kale. Throw in some quinoa and I’ve got a protein, too. I call that a meal.
After eating all of it (not in one sitting thank goodness – it took a couple days!) it occurred to me that this would be a much healthier alternative to those sugary sweet potato casseroles that are everywhere through the holidays, which is why I’m sharing this for Week 4 of A Gluten-Free Holiday.
Had I made the connection before I took the pictures, I would have presented the in beautiful red Le Creuset stoneware surrounded by holiday-esqe decorations. But, I was just a very hungry pregnant woman who just wanted the photos done.
At least I’m being honest, right?
I can promise you that this dish is oh-so-good and not just a crazy pregnant woman’s creation. I used Coconut Secret’s Coconut Aminos to add some flavor. It’s a healthy substitute for soy sauce and is gluten-free, soy-free, raw and contains 17 naturally occurring amino acids.
A nutrient-dense sweet potato and kale dish. Quinoa adds protein so this can be eaten as a side or main dish.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 medium onion, diced
- 1 clove of garlic, grated on a microplane
- 3/4 teaspoon curry powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon tumeric
- pinch of ground ginger
- 1 cup of chicken or vegetable stock
- 1/2 cup quinoa, rinsed
- 3 cups diced sweet potatoes, 1/2 inch dice
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic, grated on a microplane
- 3/4 teaspoon curry powder
- 1/2 teaspoon ground yellow mustard
- 1/2 teaspoon kosher salt
- 6 cups chopped kale
- 1 tablespoon coconut aminos
Instructions
- Heat the olive oil in a medium saucepan over medium low heat. Sautee the onion for 5 - 8 minutes, until soft.
- Add the garlic and stir for one minute, until fragrant.
- Stir in the curry powder, salt, tumeric and ginger. Stir for a minute or two, until the spices are fragrant.
- Add the chicken or vegetable stock. Increase heat to medium-high and bring to a boil.
- Stir in quinoa. Cover, reduce to a simmer, and cook for 20 minutes, until all liquid is absorbed.
- Set up a steamer and steam the sweet potatoes until tender, 10 - 15 minutes. Set aside once cooked.
- Heat the olive oil over medium heat in a large, nonstick saute pan. Add the garlic and stir for one minute, until fragrant. Stir in the curry powder, ground yellow mustard seed, and kosher salt.
- Add kale to the saute pan. It should still have water clinging to its leaves from being washed. This will steam the kale.
- Cover and cook for several minutes until tender.
- Stir in the steamed sweet potatoes. Add coconut aminos. Taste and adjust seasoning if desired.
- Serve sweet potato and kale hash on a bed of curried quinoa.
A Gluten-Free Holiday Week 4!
Stop by Daily Bites and share your holiday side dish then browse the other recipes there. You might just find the perfect dish to add to your Christmas menu.
Hallie is also giving away a copy of her new (fabulous!!) gluten and dairy-free cookbook, The Pure Kitchen.
I’ve got a copy of her book on my shelf. It’s a must-have.
Much love,
Amy
Kim (Cook It Allergy Free)
posted on December 1, 2011 at 10:15 am
I love hash made from sweet potatoes and kale! I have made a similar one before that my kids really like but love the idea of it over curried quinoa!! Beautiful! And I agree. I did not eat many carbs when I was not pregnant. But while I was pregnant I totally craved them. Our bodies obviously know what they need to fuel the growing babies!
[Reply]
Amy Reply:
December 4th, 2011 at 10:58 am
@Kim (Cook It Allergy Free), I’m glad to hear it’s not just me!
Yes, it takes a lot of energy and the right kind of nutrient-dense carbs to grow a baby and keep mommy going all day.
Hugs,
Amy
[Reply]
Annie @ Naturally Sweet Recipes
posted on December 1, 2011 at 10:21 am
This looks so wonderful! I haven’t tried sweet potatoes in a dish like that before, sounds great! What are coconut aminos? Sounds interesting! I love all coconut products. Thanks!
[Reply]
Ricki
posted on December 1, 2011 at 10:48 am
My kinda meal (and I’m definitely not pregnant–ha ha!). I think the photos look great! I may just tuck into a big dish of this hash for dinner, in fact–got everything on hand except coconut aminos–gotta get some!
[Reply]
Alta
posted on December 1, 2011 at 11:09 am
Yum! I love sweet potatoes, and I love kale. Sounds like a great combo.
[Reply]
Nancy Bennett
posted on December 1, 2011 at 2:43 pm
What can you use instead of the coconut aminos????? Otherwise sounds delicious !!!!
[Reply]
Amy Reply:
December 1st, 2011 at 5:20 pm
@Nancy Bennett, You can use anything you want – soy sauce, tamari…
Have you ever had coconut aminos? It tastes just like soy sauce.
[Reply]
Maggie
posted on December 1, 2011 at 4:57 pm
Amy I can’t wait to make this! It sounds like the perfect dinner for us. And we have coconut aminos, I love that stuff! Great minds think alike, my salad dressing recipe is made with coconut aminos instead of wheat-free tamari
xo
[Reply]
Amy Reply:
December 4th, 2011 at 10:56 am
@Maggie, I guess that’s one of the reasons we get along so well, Maggie!! Great minds, great friends…
Much love,
Amy
[Reply]
Cara
posted on December 2, 2011 at 7:54 am
I recently put kale and sweet potatoes on a pizza together. Such a great combo! I’ve been meaning to try the coconut aminos too.
[Reply]
Ari
posted on December 7, 2011 at 9:52 pm
I thought this looked really good the moment I saw it and bookmarked it and actually made it relatively quickly!
(Usually it takes me forever to get to my “list” of things but this took 1st place!) I liked the sweet potatoes and kale the most. The curry is kinda strong (for someone who is not used to curry at all) but still enjoyable. I like a little of it with the kale and potatoes (lukily there is more of the potatoes/kale). I think I would try chicken flavored quinoa or less curry flavor/spice next time. I followed the recipe but omitted ginger. (I’m out). and forgot to add the soy sauce (aminos!) Pretty yummy though!
[Reply]
Amy Reply:
December 9th, 2011 at 10:31 am
@Ari, All curry powders are different – and you may not like curry. Did you use the curry powder I linked to? I make my own curry powder mix because generally I think curry is too strong, but I love it when I mix my own.
[Reply]
Kendra
posted on January 6, 2012 at 4:06 pm
We loved the sweet potatoes and kale. The whole dish was way too salty for me though, especially the quinoa. I almost never put salt on anything, but we followed the recipe to a tee (omitting the aminos and not substituting anything for them) and wowza, the quinoa was pretty much inedible. Even my mom who loves salt said she’d omit all the salt if she made it again. (The curry we used didn’t have any salt in it.) This was the first recipe of yours I’d made (other than doggie biscuits), and I was a bit disappointed due to the saltiness, but I’ll try other recipes.
[Reply]
Amy Reply:
January 6th, 2012 at 9:22 pm
@Kendra, I wonder if you maybe used more than 1 teaspoon total salt…that’s all the recipe calls for and it’s not a lot. Still, if you’re not used to salt I might suggest that you taste and adjust seasoning to your preference. That’s what I always do.
Hugs,
Amy
[Reply]
Rica
posted on May 15, 2012 at 12:13 am
First time to your site. This recipe looks so healthy, so I put it together this afternoon. Love, love, love the quinoa curry. I did use ghee instead of the evoo and I think it complimented it very well. Once I added the vegetable stock and quinoa together I stuck it in my rice cooker and that turned out really well, in just under 20 minutes. Plus, it freed up my big pan for the hash part. I completely forgot the aminos, but they were not missed. Thank you for a wonderful dish.
[Reply]
Amy Reply:
May 15th, 2012 at 2:50 pm
@Rica, Thanks, Rica! I always enjoy this dish. What kind of rice cooker do you use? I had one but it always burnt my rice.
[Reply]
Rica Reply:
May 16th, 2012 at 10:40 am
I have this no-name rice cooker that my neighbor gave us a gift. It burns also on the bottom regardless of how much oil or liquid I put in it. However, since Betty is in another place, I can’t part with it due to sentimental reasons.
[Reply]