North-South Sweet Potato Curry

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. 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. 2

   Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.

3. 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. 4

   When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.

5. 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.