North-South Sweet Potato Curry

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.

• Ready In: 40 mins
• Serves: 2
• Yields: 1 big skillet

Ingredients

• 1 (14 1/2ounce) can chickpeas, liquid drained
• 1 (14 1/2ounce) 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

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