Ingredients for Sweet Potato Curry With Spinach And Chickpeas
- Sweet Onions
- Canola Oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 5 ounces fresh spinach
- 2 large sweet potatoes, peeled and chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup water
- Diced Tomatoes
- Fresh Cilantro
- Basmati Rice
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How to Make Sweet Potato Curry With Spinach And Chickpeas
- Preheat oven to 400°F (200°C). Peel and chop 2 large sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- While sweet potatoes roast, heat 1-2 tablespoons of canola or vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and sauté for 2-3 minutes, until softened.
- Stir in 2 tablespoons curry powder, 1 teaspoon ground cumin, and ½ teaspoon ground cinnamon. Cook for 1 minute, stirring constantly.
- Add 1 (28 ounce) can crushed tomatoes with their juices and 1 (15 ounce) can chickpeas, drained and rinsed. Stir to combine.
- Add 1 cup water and bring to a simmer. Reduce heat and simmer for 5 minutes.
- Add 5 ounces fresh spinach, a handful at a time, stirring until wilted. This should take about 3 minutes.
- Add the roasted sweet potatoes to the pot and stir gently to combine.
- Simmer for another 3-5 minutes, allowing the flavors to meld.
- Stir in ¼ cup chopped fresh cilantro before serving.
- Serve hot over basmati rice or brown rice. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
1g
Carbs
10g