Recipe by BrotherAdso
Using a mixture of northern and southern Indian techniques and ingredients, this quick curry for two is best over brown rice. Add water or tomato and garbanzo liquids for a saucier curry, or leave as is for a slightly drier dish.
Top Review by Barbiedoll682002
VeggieHippie, What are you talking about. It is beta-carotene (from fruits and veggies), not vitamin A (from cod liver oil, ect.). It can't hurt you like you say. (Even if you take mass amounts of beta carotene, all it will do is harmlessly stain the palms of your hands orange. Now true vitamin A is another story...
- 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 See How It's Made
- 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.
- Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
- 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.
- When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
- 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.