Sweet potato curry with spinach and chickpeas
Not a S.W. one but 6 syns for 1 tsp oil divided by 4 on green day is only 1 and a half so I use this one
- 1 medium onion - chopped
- 1tsp oil- 6 syns
- 2 tablespoons curry powder
- 1 tablespoon cumin
- 1 teaspoon ground cinnamon
- 10 ounces fresh spinach, washed, stemmed and coarsely chopped
- 2 large sweet potatoes, peeled and diced ( about 2 lbs)
- 1 (14 1/2 ounce) cans chickpeas, rinsed and drained
- 1/2 cup water
- 1 (14 1/2 ounce) can chopped tomato
- fresh coriander to garnish
Directions
1 - Peel, chop and steam sweet potato for about 15 minutes.(or boil them) While sweet potatoes cook, heat 1tsp of canola or vegetable oil over medium heat.
Add onions and sauté 2-3 minutes, or until they begin to soften.
Next add the curry powder, cumin, and cinnamon and stir to coat the onions evenly with spices.
Add tomatoes with their juices, and the chickpeas, stir to combine.
Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
Next add the fresh spinach a couple handfuls at a time, stirring to coat with cooking liquid.
When all the spinach is added to the pan cover and simmer until just wilted - about 3 minutes.
Add the cooked sweet potatoes to the liquid and stir to coat.
Simmer for another 3-5 minutes, or until flavors are well combined.
Serve sprinkled with fresh coriander.
I do find fresh spinach expensive and very rarely use it - I buy frozen and defrost in the microwave, squeeze out the water and add to the curry. Just use as much as I want.