Prep 20 mins
Cook 20 mins
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.
- 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
- 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.
- Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
- 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.
- When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
- 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.
VeggieHippie, What are you talking about. It is beta-carotene (from fruits and veggies), not vitamin A (from cod liver oil, ect.). It can't hurt you like you say. (Even if you take mass amounts of beta carotene, all it will do is harmlessly stain the palms of your hands orange. Now true vitamin A is another story...
I made it with 1t garam masala as well as the curry powder, and ate it with paratha (indian flaky bread) instead of rice. Terrific, and very, very good for you. By the way, don't worry about the high vitamin A content. The vegetables have it in the form of beta-carotene, which your body only converts to vitamin A as needed. It would be very difficult to overload on vitamin A this way.
The aroma while stir frying the spices & onions was much better then the actual flavor. I most certainly will try it again, but with 3 times as much curry and at least a tsp of salt. Otherwise it was actually quite bland. Maybe with the spinach I might throw in some ground nutmeg and I think take out the tomatoes. I really don't like it when chefs tweak the recipe before they even try it, unless necessary due to unavailability of an ingredient. Tried it as written and will tweak it as mentioned above. Thanks for posting a very healthy meatless recipe!!