Chickpea Sweet Potato Spinach Curry

Ingredients

• Canola oil

  1 tsp or 5g

• Cumin

  Spices, cumin seed

  ⅝ tsp, whole or 1g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  3 tbsp or 16g

• Coriander seed

  Spices

  1 tsp or 2g

• Garam Masala

  Badia

  ¼ tsp or 6g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chili powder

  Spices

  ⅜ tsp or 1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  22 ½ oz or 638g

• Sweet potato

  Raw, unprepared

  1 cup, cubes or 133g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  ¾ tsp or 5g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

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. Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.
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. Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.
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. Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.
7. (source: https://www.veganricha.com/2015/11/chickpea-sweet-potato-spinach-curry.html)

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