1. You may choose to cook the sweet potatoes however you prefer.
2. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
3. Baking or boiling work well too.
4. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
5. Add onions and sauté 2-3 minutes, or until they begin to soften.
6. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
7. Add tomatoes with their juices, and the chickpeas, stir to combine.
8. Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
9. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
10. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
11. Add the cooked sweet potatoes to the liquid, and stir to coat.
12. Simmer for another 3-5 minutes, or until flavors are well combined.
13. Transfer to serving dish, toss with fresh cilantro, and serve hot.
14. This dish is nice served over basmati or brown rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 281.1mg||10 %|
|Potassium 594.1mg||16 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 25.2g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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