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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (864g) Recipe makes 2 servings |
||
| Calories 702 | ||
| Calories from Fat 114 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1217mg | 50% | |
| Potassium 1911mg | 54% | |
| Total Carbohydrate 129.6g | 43% | |
| Dietary Fiber 23.4g | 93% | |
| Sugars 13.0g | ||
| Protein 24.2g | 48% | |
North-South Sweet Potato Curry
SERVES 2 , 1 big skillet
Ingredients
- 1 (14 1/2 ounce) can chickpeas, liquid drained
- 1 (14 1/2 ounce) can diced tomatoes, liquid drained
- 1 large sweet potato
- 2 cups frozen chopped spinach
- 1/2 medium onion
- 1 tablespoon peanut oil
- 1 1/2 teaspoons curry powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/8-1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 2 cups cooked brown rice, to serve with
Directions
1
Sliced the onion and dice the sweet potato. I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.2
Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.3
While it microwaves, heat the oil in a large nonstick skillet. When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.4
When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.5
Add the chickpeas, tomatoes, spinach, and the other half of the spices. Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.
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- Course > Main Dish > Curries
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Main Ingredient > Beans
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: Chef #174512
On Nov 19, 2007
VeggieHippie, What are you talking about. It is beta-carotene (from fruits and veggies), not vitamin A (from cod liver oil, ect.). It can't hurt you like you say. (Even if you take mass amounts of beta carotene, all it will do is harmlessly stain the palms of your hands orange. Now true vitamin A is another story...
From: girlwednesday
On Mar 9, 2007
I made it with 1t garam masala as well as the curry powder, and ate it with paratha (indian flaky bread) instead of rice. Terrific, and very, very good for you. By the way, don't worry about the high vitamin A content. The vegetables have it in the form of beta-carotene, which your body only converts to vitamin A as needed. It would be very difficult to overload on vitamin A this way.
From: Kumquat the Cat's friend
On Apr 28, 2006
Made this recipe as is, except I omitted the rice (carb count without rice was more than sufficient) and used 6 ounces fresh spinach. I particularly liked the curry and cinnamon flavor with the sweet potatoes. I also liked the texture combination. I did find that I had to microwave the sweet potatoes for more like 5 minutes, and I included the tomato juice as well as about 1/4 cup water. The spices stuck to the bottom of the skillet but when I added the liquid I was able to scrape it off. Otherwise, nice recipe!
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