Sweet Potato Curry With Spinach and Chickpeas
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 346.5
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 89.5 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 15.6 g
- Protein: 15.0 g
View full nutritional breakdown of Sweet Potato Curry With Spinach and Chickpeas calories by ingredient
Introduction
Adapted from a recipe I received from Vegetarian Times. Perfect served over rice (basmati or brown), cous cous or quinoa. Adapted from a recipe I received from Vegetarian Times. Perfect served over rice (basmati or brown), cous cous or quinoa.Number of Servings: 2
Ingredients
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1 medium onion, chopped
1 tablespoons curry powder
1/2 tablespoon cumin
1/2 teaspoon cinnamon
5 ounces fresh spinach, washed, stemmed and coarsely chopped
1 large sweet potatoes, peeled and diced (about 2 lbs)
1 cup chickpeas, rinsed and drained
1/2 cup water
1 tomato, chopped
Directions
1. Peel and chop sweet potato and cook sweet potato in microwave, oven or steam it. Choose whichever option you like.
2. While sweet potatoes cook heat frying pan medium heat and add onions and sauté 2-3 minutes, or until they begin to soften.
3. Add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
4. Add tomato (try to keep as much juice as possible) and the chickpeas, stir to combine.
5. Add 1/4 cup water and raise heat up to a strong simmer for about a minute or two.
6. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
7. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
8. Add the cooked sweet potatoes to the liquid, and stir to coat.
9. Simmer for another 3-5 minutes, or until flavors are well combined.
10. Transfer to serving dish and serve hot. This dish is nice served served over rice (basmati or brown), cous cous or quinoa.
Number of Servings: 2
Recipe submitted by SparkPeople user CCULLIGAN.
2. While sweet potatoes cook heat frying pan medium heat and add onions and sauté 2-3 minutes, or until they begin to soften.
3. Add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
4. Add tomato (try to keep as much juice as possible) and the chickpeas, stir to combine.
5. Add 1/4 cup water and raise heat up to a strong simmer for about a minute or two.
6. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
7. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
8. Add the cooked sweet potatoes to the liquid, and stir to coat.
9. Simmer for another 3-5 minutes, or until flavors are well combined.
10. Transfer to serving dish and serve hot. This dish is nice served served over rice (basmati or brown), cous cous or quinoa.
Number of Servings: 2
Recipe submitted by SparkPeople user CCULLIGAN.
Member Ratings For This Recipe
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FLOYDSMOM
