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Recipe: Coconut Chickpea & Sweet Potato Curry

Posted Jul 25 2013 3:32pm

sweet potato chickpea curry My absolute favorite cuisines are Japanese, Mexican, and Italian.  And living in California, it’s easy to have access to those ingredients and flavors.  But sometimes my taste buds need a break, and curry is just the ticket.  We don’t eat curry too often in our house but this curry is easy, healthy, delicious, and super quick to make.

Ingredients:
4 cups cooked brown rice  ( I swear by my rice cooker )
1 can light coconut milk
2 sweet potatoes, peeled and diced
1 medium onion, sliced
1 can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 large tomato, chopped
4 cups baby spinach
1/2 cup water
2 cloves garlic
3 tablespoons curry powder
2 teaspoons cumin
1 pinch cinnamon
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Cilantro, for garnish

Directions:
In deep skillet, heat up the olive oil and add the onions and sweet potatoes (high heat).  Saute for a few minutes until the onions are translucent.  Add the garlic cloves, tomato, curry powder, cinnamon, cumin, salt, pepper, and chili powder and saute for one more minute until the sweet potatoes and onions are fully covered with the spices.  Add the coconut milk and water and bring to a boil.  Reduce to a simmer, cover, and cook for 15-20 minutes or until the sweet potatoes are soft.  Stir in the chickpeas and spinach until the spinach is wilted.  Taste and add more salt if necessary.  Serve over brown rice and garnish with cilantro if desired.

 

The post Recipe: Coconut Chickpea & Sweet Potato Curry appeared first on Me, Redone .

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