Sweet Potato Curry with Spinach and Chickpeas
This is a wonderfully full-flavored, vegetarian curry. The recipe is adapted from a recipe I received in an email.
This is a wonderfully full-flavored, vegetarian curry. The recipe is adapted from a recipe I received in an email.
- 1/2 cup water
- 1 teaspoon cinnamon
- 1 tablespoon cumin
- 2 tablespoons curry powder
- 1 can chickpeas rinsed and drained
- 1/2 large sweet onions chopped or 2 scallions, thinly sliced
- 1 -2 teaspoon canola oil
- 10 ounces fresh spinach washed, stemmed and coarsely chopped
- 2 large sweet potatoes peeled and diced (about 2 lbs)
- 1 can diced tomatoes can substitute fresh if available
- 1/4 cup chopped fresh cilantro for garnish
- basmati rice or brown rice for serving
- Carbohydrate 31.932711851893 g
- Cholesterol 0 mg
- Fat 1.38200153695686 g
- Fiber 7.0416221817363 g
- Protein 6.5934479128411 g
- Saturated Fat 0.160699224540769 g
- Serving Size 1 1 serving(s) (279g)
- Sodium 282.106958123666 mg
- Sugar 24.8910896701567 g
- Trans Fat 0.366490362568319 g
- Calories 158 calories
Step-by-step
- You may choose to cook the sweet potatoes however you prefer. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes. Baking or boiling work well too.
- 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.
- Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
- 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.
- Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add the cooked sweet potatoes to the liquid, and stir to coat.
- Simmer for another 3-5 minutes, or until flavors are well combined.
- Transfer to serving dish, toss with fresh cilantro, and serve hot.
- This dish is nice served over basmati or brown rice.
A Simple Weeknight Delight: Sweet Potato Curry with Spinach and Chickpeas
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant battle. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. This sweet potato curry with spinach and chickpeas is a perfect example of such a recipe. It’s packed with flavor, incredibly nutritious, and comes together in under 30 minutes – a lifesaver on a busy weeknight!
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward. I love how the sweetness of the sweet potatoes perfectly complements the savory spices. The spinach adds a vibrant green color and a delightful earthy note, while the chickpeas provide a hearty texture and boost of protein. This curry is incredibly versatile. I often adjust it based on what I have on hand. Sometimes, I add a handful of chopped kale or even some leftover roasted vegetables. The flavor combinations are endless!
What I especially appreciate about this recipe is how adaptable it is to different dietary needs. It's naturally vegetarian, and easily made vegan by ensuring you use vegan-friendly stock or broth. It's also a great source of fiber and nutrients, making it a guilt-free indulgence. My kids love it, and it’s become a regular feature in our weekly meal plan. I usually serve it over brown rice or quinoa for a complete and satisfying meal.
Beyond the practicality and deliciousness, this curry has a special place in my heart because it reminds me of simpler times. My grandmother, a remarkable woman who always managed to whip up a feast despite her busy schedule, used to make a similar curry. Although her recipe was slightly different, the essence of home-cooked goodness remains the same. The warm, inviting aroma of spices fills the kitchen as it simmers, and the vibrant colors make it a feast for the eyes as well as the stomach.
This sweet potato curry is more than just a recipe; it's a comforting hug in a bowl. It's a reminder to slow down, appreciate the simple things, and nurture ourselves with wholesome, flavorful food. So next time you're short on time but craving a healthy and satisfying meal, give this recipe a try. You won't be disappointed!
Tips and Variations:
- Spice it up: If you prefer a spicier curry, add a pinch of cayenne pepper or a few slices of fresh chili pepper.
- Add some coconut milk: For a creamier curry, stir in a can of coconut milk during the last few minutes of cooking.
- Use different vegetables: Feel free to add other vegetables like carrots, cauliflower, or peas.
- Make it a complete meal: Serve over brown rice, quinoa, or naan bread.
- Make it ahead: This curry tastes even better the next day, making it a great option for meal prepping.
I hope you enjoy this delicious and easy-to-make sweet potato curry as much as I do. It's a true testament to how simple ingredients can create an extraordinary culinary experience, perfect for busy weeknights or a relaxing weekend meal. Let me know in the comments how you like it!
