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Sweet Potato Curry with
Spinach and Chickpeas

by Kozmic Blues

Ingredients  

• 1/2 large sweet onions, chopped or 2 scallions, thinly sliced
• 1-2 teaspoon sunflower or 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 pounds)
• 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, brown, or forbidden rice for serving.

1. 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.
2. While sweet potatoes cook, heat 1-2 teaspoon of oil over medium heat.
3. Add onions and sauté 2-3 minutes, or until they begin to soften.
4. Next, add the curry powder, cumin, and cinnamon, stirring to coat the onions evenly with spices.
5. Add tomatoes with their juices, and the chickpeas, stir to combine.
6. Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
7. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
8. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
9. Add the cooked sweet potatoes to the liquid, and stir to coat.
10. Simmer for another 3-5 minutes, or until flavors are well combined.
11. Transfer to serving dish, toss with fresh cilantro, and serve hot over rice.