Ingredients
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1/2
-
1 - 2
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2
-
1
-
1
-
10
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
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., What other veggie would you reccomend..My blushing bride wants nothing to do with cook leafy kind .thanks frederick, this is such a great vegetarian dish, you won’t miss having meat at all! the sweet potatoes and chickpeas are so filling and the tomato sauce is so good.
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Steps
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1
Done
|
You May Choose to Cook the Sweet Potatoes However You Prefer. |
|
2
Done
|
I Like to Peel, Chop and Steam Mine in a Veggie Steamer For About 15 Minutes. |
|
3
Done
|
Baking or Boiling Work Well Too. |
|
4
Done
|
While Sweet Potatoes Cook, Heat 1-2 Tsp of Canola or Vegetable Oil Over Medium Heat. |
|
5
Done
|
Add Onions and Saut 2-3 Minutes, or Until They Begin to Soften. |
|
6
Done
|
Next, Add the Curry Powder, Cumin, and Cinnamon, and Stir to Coat the Onions Evenly With Spices. |
|
7
Done
|
Add Tomatoes With Their Juices, and the Chickpeas, Stir to Combine. |
|
8
Done
|
Add Cup Water and Raise Heat Up to a Strong Simmer For About a Minute or Two. |
|
9
Done
|
Next, Add the Fresh Spinach, a Couple Handfuls at a Time, Stirring to Coat With Cooking Liquid. |
|
10
Done
|
When All the Spinach Is Added to the Pan, Cover and Simmer Until Just Wilted, About 3 Minutes. |
