Friday, June 25, 2010

Chickpea and Sweet Potato Curry

In my search for new recipes I have come to find the most exciting and interesting meatless meals come from a wide array of ethnic backgrounds. Indian food is something I have never made before and this is a wonderfully easy and delicious recipe. The curry powder lends spiciness to this dish while the sweetness of the potatoes contrasts very well. Adding lemon juice at the end makes all of the wonderful spices in the curry powder pop.

3 minced garlic cloves
1/2 white onion, sliced into strips
1 1/2 to 2 tablespoons curry powder
1 1/4 tsp cumin
1/8 tsp cinnamon
2 cup spinach
2 small/medium sweet potatoes diced* 
1 can chickpeas, rinsed
1 8 oz can tomato puree (unseasoned)
1 tbsp lemon juice
1/2-1 cup water

*(buy sweet potatoes that are cylindrical so they are easy to dice into same-size pieces:
an easy way to dice the sweet potatoes is to slice the potatoes so you have circles then cut each circular piece into quarters)

Sauté onion and garlic over medium heat until softened
Add curry, cumin, cinnamon, tomato puree, and 1/2 cup water to pan and stir until it is all mixed

Add sweet potatoes, cover and let simmer until sweet potatoes start to soften but are not mushy, about 25-30 minutes (if liquid starts to evaporate too much add more water, and more seasoning if necessary)

Add rinsed chickpeas, spinach, and lemon juice to pan
Turn off heat and cover until spinach has started to wilt

Serve over brown rice or alongside whole wheat pita wedges

Servings 2

Per serving (1/2 curry) 450 calories

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