Community Pick
Sweet Potato Curry With Spinach and Chickpeas
photo by Ivansocal
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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
- 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.
Reviews
-
A good start to a great curry! I followed the directions with a few additions:<br/><br/>1) Prior to sauteing the onions I sauteed about a teaspoon of black mustard seeds in the vegetable oil--until they started crackling.<br/>2) I added about a teaspoon a fresh grated ginger and one serrano pepper, minced, when sauteing the onion.<br/>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.<br/>4) I ended up adding a total of 1 1/4 cups water--kept evaporating.<br/><br/>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!
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Delicious! We love sweet potatoes and never even considered using them in a curry. I followed the recipe as written, but I think I would add more spices, including some garlic and pepper flakes. the tomatoes were very tasty. Thank you!<br/><br/>---<br/>I have to amend my review! We had this again last night and though I thought I had all the ingredients, I didn't, so had to improvise. I ended up using pinto beans instead of chick peas, and bulgur wheat instead of rice. It was a hit!
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Had for supper on Saturday night. Not too complicated to put together, and great flavor. We served with Jasmine rice which was very nice. Does anyone have suggestions for how to get the rice grains separated (like in Indian restaurants, instead of sticky/fluffy? My husband and I have really been enjoying Indian cuisine, and although we are not vegetarian, I prepare meatless dishes at least once a week, so this was wonderful. I do not understand people who doubled the spices and still found bland. We prepared as is and thought the dish to be very flavorful.
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Delicious! Was hesitant because of some reviews saying this was bland (we really like strong flavors!) - but made as directed with good quality spices and it was perfect. Used Penzys Vindaloo curry powder, which surprisingly added enough heat for our spice-loving taste, and the whole dish had excellent flavor. Seasoned basmati rice with 3 cardamom pods, 1/2 tsp. cumin, 1/4 tsp. cinnamon and a tad bit of butter and everything came together wonderfully. Will make again and again.
see 130 more reviews
Tweaks
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This was very good! DH loved it and so did I! I did make a couple of additions and changes. I added minced garlic, ginger and turmeric. I also splashed a little coconut milk in with the water durning the simmering. I substituted baked butternut squash for the sweet potato because that's what I had on hand. The substitution of butternut squash was very delicious! It still had that sweet taste that you would expect from a sweet potato. I paired it with the basmati rice cooked with coconut milk. I will make again for my Meatless Monday rotation. Thank you!
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After reading others reviews, I amended according to our taste. I used butternut squash instead of the sweet potato. I like a lot of flavor so I added 2 tbsp of minced ginger and garlic and 1tsp of gram masala. I also added dried cranberries which I really enjoyed. I still found it was missing something and wanted to thicken it so I added half a jar of VH mango curry sauce, that made the whole difference. Salt and hot pepper flakes when serving.
see 8 more tweaks
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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