Sweet Potato Quinoa Curry

I've been wanting to make this recipe for a couple weeks now which you'll know if you saw my last recipe list.  So I tweaked a bit to work with what I had in the pantry. It's been a busy month between traveling for dog shows, picking up last minute work and kids being gone with their dad we haven't been cooking as many meals. however my leftovers now are used up!

Inspiration recipe here

2 medium sweet potatos
1/2 large onion
1 tsp ginger paste
2 cloves garlic minced
1 cup chicken broth
1 cup Quinoa
1 tbsp Olive oil
1/4 cup Butter (Or Ghee) 
1/4 cup Curry Powder
Pinch of salt
Dried Cranberries or Currants (optional)
Spinach (optional)

Cut the sweet potato into 1/2" cubes.  Personally I peeled it but you could scrub and cut with peel on. (Our chickens get our peels :) ).  Toss with olive oil and salt. Place in oven on a sheet at 475f
until cooked through and just starting to brown (15-20 minutes)

Meanwhile chop onion, place in sauce pan with butter, garlic and ginger. cook until soft. If needed add some of the broth to prevent sticking.

Prepare the quinoa - 2 cups water to 1 cup quinoa- boil until water is mostly absorbed then remove from heat and cover letting steam until cooked tender.

Remove the sweet potato from the oven, add to the sauce pan with the onion. Add the cup of broth, curry powder and simmer for 10 minutes stirring to cover the sweet potato.  Add spinach (we were out! storm took out our garden worth) in the last couple minutes so it just wilts

Serve over the Quinoa and top with a sprinkle of cranberries (dried)

servings 4- although you may want to make more quinoa if it's to be for four people. We had sweet potato mixture left over fora couple more servings but were out of quinoa feeding 3 of us