North-South Sweet Potato Curry
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
2 serv.- (14 1/2 ounce) can chickpeas, liquid drained↗1
- (14 1/2 ounce) can diced tomatoes, liquid drained1
- large sweet potato↗1
- frozen chopped spinach2 cups
- medium onion↗1⁄2
- peanut oil1 tablespoon
- curry powder↗1 1⁄2 teaspoons
- cumin↗1 teaspoon
- cayenne↗1⁄4 teaspoon
- cinnamon↗1⁄8 - 1⁄4 teaspoon
- ginger↗1⁄8 teaspoon
- cooked brown rice, to serve with↗2 cups
Step-by-step instructions
- 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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