Sweet Potato Curry With Spinach And Chickpeas

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.