This recipe is the perfect combination of wholesome goodness, REAL food, balance, and exotic mystery. It is completely
Vegan and you will not miss or need meat with this dish. This is 'soul food' at it's best- it's totally nourishing to your body, mind and spirit.
If you think you don't like
curry, I suggest you try this recipe. You might be pleasantly surprised.
1/2 large sweet onions, chopped or 2 scallions, thinly sliced
1 -2 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
basmati rice or brown rice, for serving
1 You may choose to cook the sweet potatoes however you prefer.
2 I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
3 Baking or boiling work well too.
4 While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
5 Add onions and sauté 2-3 minutes, or until they begin to soften.
6 Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
7 Add tomatoes with their juices, and the chickpeas, stir to combine.
8 Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
9 Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
10 When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
11 Add the cooked sweet potatoes to the liquid, and stir to coat.
12 Simmer for another 3-5 minutes, or until flavors are well combined.
13 Transfer to serving dish, toss with fresh cilantro, and serve hot.
14 Serve over cooked basmati or brown rice
Recipe from
Food.com.
Perfectly balanced, healing, nourishing food. Cynfully Good......
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