North-South Sweet Potato Curry

12 ingredients
5 steps

Ingredients

  • 1 (14 1/2 ounce) can chickpeas, liquid drained
  • 1 (14 1/2 ounce) can diced tomatoes, liquid drained
  • 1 large sweet potato
  • 2 cups frozen chopped spinach
  • 1/2 medium onion
  • 1 tablespoon peanut oil
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/8 - 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 2 cups cooked brown rice, to serve with

Directions

  1. 1
    Sliced the onion and dice the sweet potato. I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.
  2. 2
    Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
  3. 3
    While it microwaves, heat the oil in a large nonstick skillet. When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.
  4. 4
    When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
  5. 5
    Add the chickpeas, tomatoes, spinach, and the other half of the spices. Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.

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