Ingredients
- 1 medium sweet onion chopped
- 2 tbsp curry powder
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 10 ounces fresh spinach, washed, stemmed and coarsely chopped
- 1 Large Red Bell Pepper
- 2 large sweet potatoes, peeled and diced (about 2 lbs)
- 1 (14 1/2 ounce) can chickpeas, rinsed and drained
- 1/2 cup water
- 1 (14 1/2 ounce) can of diced tomatoes, can substitute fresh if available
- 1⁄4 cup chopped fresh cilantro, for garnish
- basmati rice or brown rice, for serving
Directions
Place 1-2 tbsp water in a saucepan over medium heat and add onions. Water fry for 2-3 minutes, or until they begin to soften.
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions in the spice.
Add ½ cup water, tomatoes with their juices (tomatoes can be replaced with coconut milk), sweet potato and chickpeas, stir to combine and cook for 15-20 minutes.
Add in chopped bell pepper and raise the heat 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.
Simmer for another 3-5 minutes, or until flavors are well combined.
Transfer to a serving dish, toss with fresh cilantro, and serve hot.
Serve over basmati rice and with a wedge of lime.
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