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Sweet Potato Curry With Spinach and Chickpeas



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




 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.