Chickpea Sweet Potato Spinach Curry
User Reviews
4.9
126 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
319 kcal
-
Cuisine
Fusion
Chickpea Sweet Potato Spinach Curry
Report
Easy One Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. throw everything in the pot and let it cook. Vegan gluten-free soy-free Recipe. To double the recipe, double everything except water. Add 1.5 times and add more if needed.
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Ingredients
- 1 tsp oil
- 1/2 to 3/4 tsp cumin seeds
- 1/2 a red onion chopped, or 3/4 cup chopped onion
- 3 cloves of garlic chopped
- 1/2 inch ginger chopped
- 1 tsp coriander powder
- 1/2 tsp garam masala or use curry powder or other spice blend of choice like berbere or cajun
- 1/2 tsp Turmeric
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 to 1/2 tsp cayenne/red chili powder
- 2 tomatoes chopped
- 15 oz can chickpeas drained or use 1.5 cups cooked
- 1 to 1.5 cup chopped peeled sweet potato or pumpkin
- 2 cups water
- 3/4 tsp or more salt
- 1.5 to 2 cups chopped or baby spinach or 1 cup frozen thawed
- 1 tsp lemon juice
Instructions
- Heat oil in a skillet over medium heat. add cumin seeds and cook until they change color and get fragrant. Let them cook until really toasty.
- Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.
- Add the spices and mix in. Cook for 30 seconds. Add tomatoes and a splash of water, mix, cover and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.
- Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.
- Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Taste and adjust salt and spice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread.
- Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.
Notes
- To make this oil-free: Heat a skillet over medium heat. When the skillet is hot, add cumin seeds and dry roast until fragrant. Add onion, garlic, ginger and splash of water and cook until translucent. Add more water splashes if needed. Continue with the rest of the steps.To make in a Pressure Cooker or Instant Pot: Follow steps 1 to 3 in a pressure cooker over medium, or in a separate pan. Add cooked chickpeas, sweet potatoes, 1.5 cups water, salt and spinach. Close the lid, set the time to 8 to 10 minutes at high pressure (Cook 6 to 8 mins once the pressure has reached for stove top cooker).
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
319kcal
(16%)
Carbohydrates
53g
(18%)
Protein
14.2g
(28%)
Fat
7g
(11%)
Sodium
895mg
(37%)
Potassium
1047mg
(30%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
13305IU
(266%)
Vitamin C
33mg
(37%)
Calcium
158mg
(16%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 14.2g | 28% |
| Fat | 7g | 11% |
| Sodium | 895mg | 37% |
| Potassium | 1047mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 13305IU | 266% |
| Vitamin C | 33mg | 37% |
| Calcium | 158mg | 16% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
126 reviews
Excellent
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