Sweet Potato Curry With Spinach and Chickpeas Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1/2 large sweet onion, diced
- 1-2 scallions, chopped
- 2 tbsp canola oil
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- 10 oz fresh spinach
- 2 medium sweet potatoes, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup water
- 1 can (14.5 oz) diced tomatoes
- Fresh cilantro, chopped
- Basmati rice or brown rice, cooked, for serving
Instructions
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Prepare Sweet Potatoes: Cook the sweet potatoes by steaming, baking, or boiling until tender. Set aside.
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Sauté Onions: In a large skillet or pot, heat canola oil over medium heat. Add diced sweet onion and sauté for 2-3 minutes until softened.
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Add Spices: Stir in curry powder, cumin, and cinnamon, coating the onions evenly with the spices.
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Combine Tomatoes and Chickpeas: Add diced tomatoes with their juices and chickpeas to the skillet. Stir to combine.
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Simmer with Water: Pour in 1/2 cup of water and bring to a strong simmer for about 1-2 minutes.
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Add Spinach: Gradually add fresh spinach to the skillet, stirring to coat with the cooking liquid. Cover and simmer for 3 minutes until spinach is wilted.
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Incorporate Sweet Potatoes: Stir in the cooked sweet potatoes, ensuring they are coated with the sauce. Simmer for an additional 3-5 minutes to blend flavors.
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Finish and Serve: Transfer the curry to a serving dish. Sprinkle with chopped fresh cilantro. Serve hot over basmati or brown rice.
This Sweet Potato Curry With Spinach and Chickpeas is a delightful vegetarian dish that combines the earthy sweetness of sweet potatoes with the richness of chickpeas and spinach, all simmered in a fragrant curry sauce. Perfect for a quick, healthy meal under 30 minutes, it’s packed with nutrients and flavors that will satisfy both vegetarians and meat-lovers alike. Enjoy the vibrant colors and flavors of this wholesome curry dish!
