Recipe by Kozmic Blues
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.
Top Review by Dulcet Kitchen
A good start to a great curry! I followed the directions with a few additions:
1) Prior to sauteing the onions I sauteed about a teaspoon of black mustard seeds in the vegetable oil--until they started crackling.
2) I added about a teaspoon a fresh grated ginger and one serrano pepper, minced, when sauteing the onion.
3) For the spice mixture I used: 1tbs mild curry powder, 1tbs garam masala, 1tbs cumin, 1tsp cinnamon, 1 tsp red pepper, 1/2 tsp salt.
4) I ended up adding a total of 1 1/4 cups water--kept evaporating.
Same basic recipe, but still could've used a little more kick. Anyhow, I'll certainly be making it again with the said changes. THANKS!
- 1⁄2 large sweet onions, chopped or 2 scallions, thinly sliced
- 1 -2 teaspoon canola oil
- 2 tablespoons curry powder
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 10 ounces fresh spinach, washed, stemmed and coarsely chopped
- 2 large sweet potatoes, peeled and diced (about 2 lbs)
- 1 (14 1/2 ounce) can chickpeas, rinsed and drained
- 1⁄2 cup water
- 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
- 1⁄4 cup chopped fresh cilantro, for garnish
- basmati rice or brown rice, for serving
Directions See How It's Made
- 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.