Sweet Potato Curry with Spinach and Chickpeas

Time

Prep 5 min · Cook 25 min · 30 min total

Difficulty

easy

1. 1

   You may choose to cook the sweet potatoes however you prefer. Baking or boiling work well too.

2. 2

   While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat. Add onions and sauté 2-3 minutes, or until they begin to soften.

   3 min
3. 3

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

4. 4

   Add tomatoes with their juices, and the chickpeas, stir to combine. Add ½ cup water and raise heat up to a strong simmer for about a minute or two.

5. 5

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

6. 6

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

   3 min
7. 7

   Add the cooked sweet potatoes to the liquid, and stir to coat. Simmer for another 3-5 minutes, or until flavors are well combined.

   5 min
8. 8

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

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.