• 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:

    @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

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  • 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!

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  • 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!

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  • Alta

    posted on December 1, 2011 at 11:09 am

    Yum! I love sweet potatoes, and I love kale. Sounds like a great combo.

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  • 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:

    @Nancy Bennett, You can use anything you want – soy sauce, tamari…

    Have you ever had coconut aminos? It tastes just like soy sauce. :)

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  • 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:

    @Maggie, I guess that’s one of the reasons we get along so well, Maggie!! Great minds, great friends…

    Much love,
    Amy

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  • 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:

    @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.

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  • 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:

    @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:

    @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:

    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]

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