Sweet Potato Curry With Spinach and Chickpeas

Recipe by Kozmic Blues
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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