Sweet Potato Curry With Spinach and Chickpeas

Steps on how to prepare a Sweet Potato Curry With Spinach and Chickpeas recipe

Time

30 minutes

Servings

1

Calories

166.5

    Ingredients

  • 1/2 large sweet onions, chopped or 2 scallions, thinly sliced
  • 1 -2 teaspoon canola oil
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 10 ounces fresh spinach, washed, stemmed and coarsely chopped
  • 2 large sweet potatoes, peeled and diced (about 2 lbs)
  • 1 (14 1/2 ounce) can chickpeas, rinsed and drained
  • 1/2 cup water
  • 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
  • 1/4 cup chopped fresh cilantro, for garnish
  • basmati rice or brown rice, for serving

    How to make it

  1. 1. STEP

    You may choose to cook the sweet potatoes however you prefer.

  2. 2. STEP

    I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.

  3. 3. STEP

    Baking or boiling work well too.

  4. 4. STEP

    While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.

  5. 5. STEP

    Add onions and sauté 2-3 minutes, or until they begin to soften.

  6. 6. STEP

    Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.

  7. 7. STEP

    Add tomatoes with their juices, and the chickpeas, stir to combine.

  8. 8. STEP

    Add ½ cup water and raise heat up to a strong simmer for about a minute or two.

  9. 9. STEP

    Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.

  10. 10. STEP

    When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.

  11. 11. STEP

    Add the cooked sweet potatoes to the liquid, and stir to coat.

  12. 12. STEP

    Simmer for another 3-5 minutes, or until flavors are well combined.

  13. 13. STEP

    Transfer to serving dish, toss with fresh cilantro, and serve hot.

  14. 14. STEP

    This dish is nice served over basmati or brown rice.

    Ingredients

  • 1/2 large sweet onions, chopped or 2 scallions, thinly sliced
  • 1 -2 teaspoon canola oil
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 10 ounces fresh spinach, washed, stemmed and coarsely chopped
  • 2 large sweet potatoes, peeled and diced (about 2 lbs)
  • 1 (14 1/2 ounce) can chickpeas, rinsed and drained
  • 1/2 cup water
  • 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
  • 1/4 cup chopped fresh cilantro, for garnish
  • basmati rice or brown rice, for serving

    Tags

    YAM/SWEET POTATO

    POTATO

    BEANS

    VEGETABLE

    ASIAN

    INDIAN

    LOW PROTEIN

    LOW CHOLESTEROL

    HEALTHY

    < 30 MINS

    Share Recipes

Other Recipes you may like

Coconut Chicken Curry - Crock Pot

Aloo Gobi

Butter Chicken

Curry Chicken with Coconut and Peanuts