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Sweet Potato Curry with Spinach and Chickpeas

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Sweet Potato Curry with Spinach and Chickpeas

Prep Time: Cook Time:


  • Spring onions | 2.00 large
  • Canola oil | 2.00 tsp
  • Spices, curry powder | 2.00 tsp
  • Spices, cumin seed | 3.00 tsp powdered
  • Spices, cinnamon, ground | 1.00 tsp
  • Spinach, raw | 1.25 cup
  • Sweet potato, raw | 2.00 sweetpotato, 5" long
  • Chickpeas garbanzo beans, canned | 2.00 cup
  • Drinking tap water | 0.50 cup 8 fl oz
  • Canned tomatoes, no salt added | 1.00 can
  • Cilantro, Fresh, Chopped | 0.50 Cup
Nutrition Facts (Per Serving)

Calories per serving: 162.36 mg

Fat per serving: 2.83 g

Saturated fat per serving: 0.25 g

Protein per serving: 5.51 g

Sodium per serving: 275.64 mg

Cholesterol per serving: 0.00 g


  1. Thinly slice the scallions; wash, stem and coarsely chop the spinach; peel and dice the sweet potatoes; chop the cilantro.
  2. 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.
  3. While sweet potatoes cook, heat 1-2 tsp of canola oil over medium heat. Add onions and sauté 2-3 minutes, or until they begin to soften.
  4. 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.
  5. 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.
  6. Add the cooked sweet potatoes to the liquid, and stir to coat. Simmer for another 3-5 minutes, or until flavors are well combined.
  7. Transfer to serving dish, toss with fresh cilantro, and serve hot. This dish is nice served over basmati or brown rice.

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