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.