North-South Sweet Potato Curry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Using a mixture of northern and southern Indian techniques and ingredients, this quick curry for two is best over brown rice. Add water or tomato and garbanzo liquids for a saucier curry, or leave as is for a slightly drier dish. 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. 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. Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
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. When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
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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