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Epicurious

Curried Sweet Potatoes with Spinach and Chickpeas

I just love sweet potatoes spiced with curry—what a superb fusion of flavors! This and the following recipe will help prove my point.

Recipe information

  • Yield

    6 servings

Ingredients

2 large sweet potatoes
One 16-ounce can chickpeas, drained and rinsed
One 14- to 16-ounce can low-sodium diced tomatoes
10 to 12 ounces fresh spinach, well washed, stemmed, and coarsely chopped
1 to 2 teaspoons good-quality curry powder, or to taste
Salt to taste

Preparation

  1. Step 1

    Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large dice.

    Step 2

    Combine the chickpeas and tomatoes in a large saucepan or stir-fry pan and bring to a simmer over medium heat.

    Step 3

    Add the spinach and cover. Cook briefly, just until the spinach wilts, and stir in the sweet potatoes, curry, and salt. Stir together and cook over low heat for 5 minutes, and serve.

  2. MENU

    Step 4

    Curried Sweet Potatoes with Spinach and Chickpeas (this page)

    Step 5

    or

    Step 6

    Curried Sweet Potatoes with Green Peas (page 195)

    Step 7

    Cucumbers and Tomatoes in Yogurt (page 39)

    Step 8

    Corn on the cob

    Step 9

    Warm pita bread

  3. nutrition information

    Step 10

    Calories: 152

    Step 11

    Total Fat: 1g

    Step 12

    Protein: 6g

    Step 13

    Carbohydrate: 28g

    Step 14

    Cholesterol: 0mg

    Step 15

    Sodium: 231mg

The Vegetarian 5-Ingredient Gourmet
TagsSweet PotatoPotatoRoot VegetableVegetableChickpeaBean and LegumeCanned TomatoTomatoSpinachLeafy GreensSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerSimmerMicrowaveCookbooks
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