Sweet Potato Curry With Spinach and Chickpeas Recipes

Sweet Potato Curry With Spinach and Chickpeas Recipes. This a wonderfully full flavored, vegetarian curry. A simple, delicious and cheap curry recipe.


  • 1/2 large sweet onions, chopped or 2 scallions, thinly sliced
  • 1 teaspoon canola oil
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 10 ounces fresh spinach, washed, stemmed and coarsely chopped
  • 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 diced tomatoes, can substitute fresh if available
  • 1/4 cup chopped fresh cilantro, for garnish


  • You may choose to cook the sweet potatoes however you prefer.
  • I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
  • Baking or boiling work well too.
  • While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
  • Add onions and sauté 2-3 minutes, or until they begin to soften.
  • Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
  • Add tomatoes with their juices, and the chickpeas, stir to combine.
  • Add ½ cup water and raise heat up 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.
  • Add the cooked sweet potatoes to the liquid, and stir to coat.
  • Simmer for another 3-5 minutes, or until flavors are well combined.
  • Transfer to serving dish, toss with fresh cilantro, and serve hot.
  • This dish is nice served over basmati or brown rice.


  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 166.5
  • Cholesterol 0.0 mg
  • Sodium 277.4 mg
  • Carbohydrate 31.9 g
  • Protein 6.7 g

Original recipe makes 6 Servings