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Sweet Potato Curry With Spinach and Chickpeas
This a wonderfully full flavored, vegetarian curry.
25 minutes
Cook Time
6
Serves
4.5
Reviews (30)
25 minutes
Cook Time
6
Serves
4.5
Reviews (30)
Ingredients
Preparation
- 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.
Recipe from BigOven.com ®
Nutrition Facts:
Serving Size
1 Serving (262g)
Total Calories
173
Calories from Fat
25
% Daily Value *
Total Fat
2 mg
Saturated Fat
0.00 mg
0 %
Trans Fat
0 mg
Cholesterol
0 mg
0 %
Total Carbohydrate
32 mg
0 %
Dietary Fiber
6 mg
0 %
Protein
6 mg
0 %
Potassium 594 mg
Sugars
25 mg
Add a review
Reviews
Olyduffy
"3/21 We liked this dish. Low cal and healthy. Even better as heated up leftovers."
iarnison
"Love this. Will be making it again. Supper simple and quick for a curry."
undefined62
"I liked it enough, my wife did not."
SonyaN
"Very Yummy! We will definitely make this again! We didn't have Chickpeas so substituted black beans."
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