Sweet Potato Curry With Spinach and Chickpeas

Ingredients

• 1/2 large sweet onion, 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

Directions

1. 1

   You may choose to cook the sweet potatoes however you prefer.

2. 2

   I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.

3. 3

   Baking or boiling work well too.

4. 4

   While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.

5. 5

   Add onions and sauté 2-3 minutes, or until they begin to soften.

6. 6

   Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.

7. 7

   Add tomatoes with their juices, and the chickpeas, stir to combine.

8. 8

   Add ½ cup water and raise heat up to a strong simmer for about a minute or two.

9. 9

   Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.

10. 10

    When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.

11. 11

    Add the cooked sweet potatoes to the liquid, and stir to coat.

12. 12

    Simmer for another 3-5 minutes, or until flavors are well combined.

13. 13

    Transfer to serving dish, toss with fresh cilantro, and serve hot.

14. 14

    This dish is nice served over basmati or brown rice.