Sweet Potato Curry With Spinach And Chickpeas Food

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

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.

CHICKPEA, SWEET POTATO AND SPINACH CURRY (VEGAN)

Steps:

• Heat the oil in a large pan, add the chopped onion and fry over a low heat for about 10 minutes until soft.
• Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
• Add the fenugreek leaves, creamed coconut, tinned tomatoes and 300ml of the water and bring up to a simmer, stir until the creamed coconut has melted.
• Add the sweet potato and simmer for 15 minutes, until almost tender. Add more water as required.
• Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
• Stir in the chopped coriander and season generously with salt. Serve with rice.

VEGAN SWEET POTATO CHICKPEA CURRY

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.

SWEET CHICKPEA CURRY

Steps:

• Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
• Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
• I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.

SWEET POTATO AND CHICKPEA CURRY

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