North-South Sweet Potato Curry

Name: North-South Sweet Potato Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 can chickpeas (14 1/2 ounce); 1 can diced tomatoes (14 1/2 ounce); 1 large sweet potato; 2 cup frozen chopped spinach; 0.5 medium onion; 1 tbsp peanut oil; 1.5 tsp curry powder; 1 tsp cumin; 0.25 tsp cayenne; 0.125 tsp cinnamon; 0.125 tsp ginger; 2 cup cooked brown rice

A curry of chickpeas, potato and tomatoes, seasoned with curry powder and cumin and simmered on the stove.

40 min · Serves 2 · Easy

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: Easy

1
Sliced the onion and dice the sweet potato. Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
3 min
2
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.
3
When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
5 min
4
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.
10 min