Sweet Potato & Chickpea Curry w/ Organic Quinoa

I had some leftover sweet potatoes from some candied yams I made earlier in the week, so I thought I’d try mixing savory with sweet and see what transpired. And I have to say, the results are delicious! Here is the recipe to try:

2 large sweet potatoes, peeled and cut into cubes

1 can of chickpeas

2 tomatoes, diced 

5 ounces spinach, chopped and stemmed

1/2 cup water

1 large onion, chopped

1-2 teaspoons canola or olive oil

1 tablespoon curry powder

1 tablespoon garam masala

1 tablespoon cumin

1 teaspoon cinnamon

cilantro for garnish

quinoa, for serving

Cook the sweet potatoes by boiling or baking. While sweet potatoes cook, heat olive/canola oil over medium heat, add onions and sautee until soft. add spices and stir to coat the onions evenly with spices. Add tomatoes and chick peas, and 1/2 cup water. Raise the heat up a bit and simmer for a minute or two. Next add the spinach and stir into curry. Add the cooked sweet potatoes, and simmer for 5 minutes, or until well combined. Next transfer to dish, and garnish with cilantro. Goes perfectly with quinoa, cous cous, or brown rice!