Sweet Potato Chickpea Curry

Sweet Potato Curry


½ large sweet onions chopped or 2 scallions thinly sliced

1 or 2 teaspoons olive oil

2 teaspoons Madras curry powder

1 tablespoon cumin

1 teaspoon cinnamon

10 ounces fresh spinach, stemmed and coarsely chopped

2 large sweet potatoes peeled and diced

1 (14 ½ ounce) can chickpeas rinsed and drained

½ cup water

1 (14 ½ ounce) can diced tomatoes

¼ cup chopped fresh cilantro for garnish

Let’s cook!

Cook your sweet potatoes anyway you wish. First wash, peel and them dice for faster cooking (steam, bake or boil until tender but not falling apart)

Heat 1 or 2 teaspoons olive oil over medium heat

Add onions and sauté 3 minutes

Next add the curry powder, cumin and cinnamon and stir to coat onions evenly, 2 mins.

Add tomatoes with their juices and the chick peas to combine

Add ½ cup water and raise heat to a strong simmer for about 2 minutes

Add the fresh spinach, a few pieces at a time, cover and simmer until wilted, 3 minutes

Add cooked sweet potatoes to the liquid and stir to coat

Simmer another 4 minutes or until flavors are well combined

Transfer to a dish and top with cilantro

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