The following serves 4 hungry souls ... :)
Sweet Potato Curry with Spinach and Chickpeas
Ingredients:
1 yellow onion, sliced in thin strips
1-2 tablespoons canola oil
1 - 1 1/2 tablespoons curry powder (I use medium hot madras style curry)
2 teaspoons cumin
1 teaspoon cinnamon
10 oz fresh baby spinach
3 medium size sweet potatoes
1 (14oz) can chickpeas
1/2 cup water
2 cans (14oz each) diced tomatoes
1 bunch fresh cilantro leaves for garnish
Optional: I like to serve my curry with Tofutti brand vegan tofu sour cream
Method:
Peel and dice sweet potatoes into about 3/4 inch cubes. Steam sweet potatoes until just tender. Meanwhile, heat oil over medium heat and add onions. Saute onions until translucent and tender. Add spices and stir to coat onions evenly. Stir in the tomatoes and their juices and the chickpeas. Simmer this mixture for a couple minutes. Add the spinach, a couple handfuls at a time, and stir to coat with the cooking juices. Cover and simmer on low heat until just wilted. Stir in the cooked sweet potatoes. Simmer for another 5 minutes to allow the flavors to come together.
Serve over basmati rice and garnish with chopped cilantro leaves. Serve with a scoop of Tofutti vegan tofu sour cream, if desired.
Basmati Rice
Ingredients:
2 cups dry Basmati rice
7 whole cloves
1 teaspoon cinnamon
1 teaspoon cumin
3 cups water
canola oil
a few thin slices of onion
Method:
Heat the oil in a saucepan over medium heat and add the onion slices when hot. Saute onion until translucent and soft. Stir in dry rice and spices. Stir for about 30 seconds so that the rice is coated with the oil. Add the water. Bring mixture to a boil. Reduce the heat to low and cover. Let cook for exactly 15 minutes with no peeking! After the 15 minutes are up, turn off the heat. Enjoy!
