Sweet Potato Curry With Spinach and Chickpeas

This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times. (Recipes courtesy of Food.com - Chef Kozmic Blues.)
Difficulty Cost
Category:  Main Dishes Vegetarian  - 
Ready in: 5m  -  Cooking time: 25m  - 
Rating  0.00/5

Ingredients

For 6 Servings(s) ()

Recipe

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

Sweet Potato Curry With Spinach and Chickpeas Directions

  1. You may choose to cook the sweet potatoes however you prefer.
  2. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
  3. Baking or boiling work well too.
  4. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
  5. Add onions and sauté 2-3 minutes, or until they begin to soften.
  6. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
  7. Add tomatoes with their juices, and the chickpeas, stir to combine.
  8. Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
  9. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
  10. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
  11. Add the cooked sweet potatoes to the liquid, and stir to coat.
  12. Simmer for another 3-5 minutes, or until flavors are well combined.
  13. Transfer to serving dish, toss with fresh cilantro, and serve hot.
  14. This dish is nice served over basmati or brown rice.

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