SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
SWEET POTATO AND SPINACH CURRY
Adding cream helps thicken the curry, but you could use coconut milk instead to make this dish vegan
Provided by Co-op
Categories ['Dinner', 'Sharing']
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large nonstick saucepan or casserole dish
- 2. Fry the onion over a medium heat for 10-12 mins, until golden and sticky. Stir in the garlic, ginger and curry powder, then cook for 2 mins more
- 3. Add the sweet potato, chopped tomatoes and stock, then bring to a simmer
- 4. Cover and cook gently for 20 mins, or until the potato is tender
- 5. Stir through the spinach and cook for 5 mins more, then stir in the cream and bubble, uncovered, for another 5 mins, or until slightly thickened
- 6. Season to taste
- 7. Scatter the chilli slices over the curry and serve with rice, if you like
Nutrition Facts : Calories 628 calories
SWEET POTATO AND SPINACH CURRY
Everyone loves a curry and they will love you more when you serve them this filling dish. Best served with Naan bread or chapattis
Provided by PinkCherryBlossom
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
- Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
- Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes.
- Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.
Nutrition Facts : Calories 436.6, Fat 32.5, SaturatedFat 20.6, Sodium 134.7, Carbohydrate 35.6, Fiber 6.4, Sugar 7.3, Protein 6.7
SWEET POTATO, SPINACH, AND HALLOUMI CURRY
I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.
Provided by nhannides
Categories Main Dish Recipes Curries Vegetarian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
- Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
- Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g
SPINACH, SWEET POTATO & LENTIL DHAL
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
SWEET POTATO AND CHICKPEA CURRY
Filling and tasty, can be frozen.
Provided by Sarahlovesmark
Time 35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel, chop and steam/boil the sweet potatoes until tender.
- While the sweet potatoes are cooking sauté the onions in the vegetable oil. When the onions are soft add the spices and stir.
- Add the tomatoes and chick peas and stir in. Add the water and simmer for several minutes.
- Roughly chop the spinach and add in a handful at a time. When the spinach has wilted add the sweet potatoes and simmer for 15 minutes. Serve with basmati rice
EASY POTATO AND SPINACH CURRY
This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.
Provided by Andtototoo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil the potatoes in salted water until very tender.
- Drain and set aside.
- In a large dutch oven put the oil, mustard seeds, and cumin seeds.
- Heat over high heat until the mustard seeds have popped for a few seconds.
- Quickly stir in the garlic.
- Reduce heat to medium.
- Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
- If the spinach is still half frozen, that doesn't matter, just add it anyway.
- Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
- When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
- Turn off heat and sprinkle with lemon juice.
- Gentle stir.
- Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.
Nutrition Facts : Calories 415.2, Fat 15, SaturatedFat 2.2, Sodium 1241, Carbohydrate 64.2, Fiber 9.8, Sugar 3.2, Protein 9.6
SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SWEET POTATO, COCONUT AND SPINACH CURRY
A lovely spiced curry for when you fancy some comfort food! I used a mild curry powder so, depending how hot you like it, adjust accordingly.
Provided by Madam_mims
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a wide heavy-based pan, fry the onion in the oil with a lid on to soften for about 5 minutes. Stir in the sweet potato chunks, curry powder and turmeric and fast fry with the lid off until it begins to stick to the bottom.
- In batches, stir in the spinach, adding the ground almonds and chilli. When the spinach is all in the pot and begins to collapse, pour in the coconut milk, add some salt, stir well and put the lid back on.
- Keep it at an active simmer, stirring from time to time, for about 20 minutes until the potatoes are cooked. Take the lid off and let the curry reduce down to a thicker consistency (NB - only if the sauce looks like it needs it!)
- Finish the curry by stirring in the lime juice and adjust seasoning to taste.
SPICED AUBERGINE, SWEET POTATO AND SPINACH CURRY
A lovely fragrant curry, good with plain basmati rice and a cucumber and mint salad dressed with fresh lime juice.
Provided by lindseylcw
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut Aubergines into 1 inch cubes, peel sweet potato and cut also into 1 inch cubes.
- Bruise the lemongrass and cut off the dry top half. Put lemongrass into processor with the coriander root and stems, garlic, ginger, chilli, lime leaves and 2 tbsp water. Blend to a paste.
- In a large fry pan heat 3 tbsp oil until almost smoking. Fry Aubergine in small batches until golden, remove and drain on kitchen paper.
- Place a large saucepan over a medium heat and add the remaining 1 tbsp oil, when hot add onions and cook, stirring from time to time for about 5 mins until translucent. Add the paste together with the roasted spice mix and cook, stirring for 3-4 mins to release the flavours.
- Pour in the coconut milk, then add the tamarind water, fish sauce and sugar. Stir well, bring to the boil, than add the sweet potato.
- Turn down the heat and simmer for 10 mins, then add the browned aubergine and cook for a further 5 minutes.
- In a separate pan cook the spinach quickly until just wilted. Tip into a sieve and refresh under cold running water and squeeze dry.
- Just before serving add the spinach to the curry and gently warm through. Taste and adjust seasonings if necessary with sugar or fish sauce. You are looking for a balance of sweet, sour, hot and salty flavours.
Nutrition Facts : Calories 615.1, Fat 42.8, SaturatedFat 27.1, Sodium 1232.7, Carbohydrate 56.4, Fiber 11.8, Sugar 19.5, Protein 10.8
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
VEGAN SWEET POTATO AND CHICKPEA CURRY
Make and share this Vegan Sweet Potato and Chickpea Curry recipe from Food.com.
Provided by Mawthook
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
- Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
- Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
- Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
- About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
- Add the juice from one lemon to taste, to lift the flavor.
- Serves well with brown and wild rice.
Nutrition Facts : Calories 554.3, Fat 31.2, SaturatedFat 20.4, Sodium 716.6, Carbohydrate 63.8, Fiber 11.7, Sugar 12.8, Protein 12.5
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