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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 (26)
25 minutes
Cook Time
6
Serves
4.5
Reviews (26)
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."
yagatha
"Meh. OK, but needs more spices to liven it up!"
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