Chickpea Sweet Potato Spinach Curry

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

Steps

1. 1

   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.

2. 2

   Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.

3. 3

   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.

4. 4

   Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.

5. 5

   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.

6. 6

   Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.