Chickpea Sweet Potato Spinach Curry

• Produce

  • 1 15 oz can Chickpeas
  • 1 tsp Coriander, Powder
  • 3 cloves Garlic
  • 1/2 inch Ginger
  • 1/2 Red onion
  • 1 cup Sweet potato
  • 2 Tomatoes

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne/red chili powder
  • 1/4 tsp Cinnamon
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 2 cups Water

• Other

  • 1.5 to 2 cups chopped or baby spinach or 1 cup frozen (thawed
  • ½ tsp garam masala or use curry powder or other spice blend of choice like berbere or cajun or turkish peppery blend

Found on veganricha.com

Description

Ingredients

• 1 tsp oil
• ½ to ¾ tsp cumin seeds
• ½ a red onion, chopped, or ¾ cup chopped onion
• 3 cloves of garlic chopped
• ½ inch ginger chopped
• 1 tsp coriander powder
• ½ tsp garam masala or use curry powder or other spice blend of choice like berbere or cajun or turkish peppery blend
• ½ tsp turmeric
• ¼ tsp cinnamon
• ¼ tsp black pepper
• ¼ to ½ tsp cayenne/red chili powder
• 2 tomatoes chopped
• 1 15 oz can chickpeas drained, or use 1.5 cups cooked
• 1 to 1.5 cup chopped peeled sweet potato (or pumpkin)
• 2 cups water
• ¾ tsp or more salt
• 1.5 to 2 cups chopped or baby spinach or 1 cup frozen (thawed)
• 1 tsp lemon juice

Directions

• Heat oil in a skillet over medium heat. add cumin seeds and cook until they change color and get fragrant. Let them cook until really toasty.
• Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.
• Add the spices and mix in. Cook for 30 seconds. Add tomatoes and a splash of water, mix, cover and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.
• Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.
• Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Taste and adjust salt and spice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread.
• Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.