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.