Kale, Chickpea, and Sweet Potato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon of extra virgin olive oil1 cup of chopped onions1 or 2 cloves or garlic, choppedSpices to taste (garam masala, tumeric, hot madras curry powder, curry powder, cumin seeds, ground cumin, Blair's Death Rain Habanero powder, ground fenugreek, cinnamon, ground ginger, )1/4 cup of water (approx)4 cups of kale (or spinach), chopped with stems removed4 cups of sweet potato (peeled and cut into cubes)2 cans of chickpeas, drained and rinsed.2 cans of stewed tomatoes1/2 can of Amoy Reduced Fat Coconut Milk1/2 tablespoon of honey or agave nectar
Chop the kale, removing large stems.
Peel the potatoes and cut into 1 inch cubes.
Fry the onion in the olive oil until tender. Add garlic (finely chopped) and spices and fry for another few minutes. Add water if it seems a little dry. (Go easy on the spices if you are not sure. You can add more later).
Add the water and kale and simmer with the lid on for 10 minutes.
Add the tomatoes, sweet potato, honey, and coconut milk and simmer for another 30 minutes or until done (potatoes soft enough but not too mushy).
Number of Servings: 8
Recipe submitted by SparkPeople user LISAL100.
Peel the potatoes and cut into 1 inch cubes.
Fry the onion in the olive oil until tender. Add garlic (finely chopped) and spices and fry for another few minutes. Add water if it seems a little dry. (Go easy on the spices if you are not sure. You can add more later).
Add the water and kale and simmer with the lid on for 10 minutes.
Add the tomatoes, sweet potato, honey, and coconut milk and simmer for another 30 minutes or until done (potatoes soft enough but not too mushy).
Number of Servings: 8
Recipe submitted by SparkPeople user LISAL100.
Nutritional Info Amount Per Serving
- Calories: 269.5
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 514.4 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 8.8 g
- Protein: 7.9 g
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