Curried Sweet Potatoes with Spinach and Chickpeas

Curried Sweet Potatoes with Spinach and Chickpeas Recipe - Vegetarian Food from India

Region / culture: India | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Curried Sweet Potatoes with Spinach and Chickpeas is a flavorful and nutritious dish that combines the earthy sweetness of sweet potatoes with the bold flavors of curry, cumin, and cinnamon. This vegetarian recipe is perfect for a cozy weeknight dinner or a hearty lunch.

History

This recipe draws inspiration from traditional Indian cuisine, where the combination of sweet potatoes, spinach, and chickpeas is a popular and nutritious choice. The addition of warming spices like curry powder and cumin adds depth and complexity to the dish.

Ingredients

0.25 cup chopped fresh cilantro
2 scallions (white and light green parts), thinly sliced
1 to 2 tsp curry powder
0.5 tsp ground cumin
0.25 tsp ground cinnamon
10 to 12 oz (340 g) fresh spinach, stemmed and coarsely chopped
2 large sweet potatoes (about 2 lb (907 g)), peeled and diced
16- to 20 oz (567 g) can chickpeas, rinsed and drained
14.5 oz (411 g) can diced tomatoes

How to prepare

In a large saucepan fitted with a steamer basket, bring 2 inches of water to a boil over high heat. Add sweet potatoes, cover, and cook until they are just tender, about 15 minutes.
Meanwhile, in another large saucepan, combine chickpeas, tomatoes, and 0.5 cup of water. Bring to a simmer over medium heat. Add spinach, cover, and cook just until wilted, about 3 minutes.
Stir in sweet potatoes, cilantro, scallions, curry powder, cumin, cinnamon, and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until the flavors have blended, about 5 minutes. Serve hot.

Variations

Add diced bell peppers or carrots for extra color and crunch.
Substitute kale or Swiss chard for the spinach for a different flavor profile.

Cooking Tips & Tricks

Be sure to dice the sweet potatoes into uniform pieces to ensure even cooking.

- Adjust the amount of curry powder to suit your taste preferences - you can always add more for a bolder flavor.

- For a creamier texture, you can mash some of the sweet potatoes before adding them to the spinach and chickpea mixture.

Serving Suggestions

Serve the Curried Sweet Potatoes with Spinach and Chickpeas over cooked rice or quinoa for a complete meal.

- Garnish with a dollop of yogurt or a sprinkle of toasted nuts for added texture and flavor.

Cooking Techniques

Steaming the sweet potatoes helps to retain their natural sweetness and nutrients.

- Simmering the chickpeas and tomatoes together allows the flavors to meld and develop.

Ingredient Substitutions

Use regular potatoes or butternut squash in place of sweet potatoes.

- Swap out the chickpeas for white beans or lentils.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Curried Sweet Potatoes with Spinach and Chickpeas in individual bowls garnished with a sprig of fresh cilantro. - Drizzle with a swirl of coconut milk or a squeeze of fresh lemon juice before serving.

Pairing Recommendations

Pair this dish with a side of naan bread or roti for a complete Indian-inspired meal.

- Serve with a side of cucumber raita or mango chutney for added flavor contrast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Sweet potatoes: 26g per serving

- Chickpeas: 27g per serving

- Spinach: 3g per serving

- Total carbohydrates per serving: 56g

Fats

- Chickpeas: 4g per serving

- Total fats per serving: 4g

Proteins

- Chickpeas: 12g per serving

- Spinach: 3g per serving

- Total proteins per serving: 15g

Vitamins and minerals

Sweet potatoes are rich in vitamin A, vitamin C, and potassium.

- Spinach is a good source of iron, vitamin K, and folate.

- Chickpeas provide a good amount of iron, magnesium, and zinc.

Alergens

This recipe is gluten-free and dairy-free.

- Contains legumes (chickpeas).

Summary

This dish is a good source of carbohydrates, proteins, and essential vitamins and minerals. It is a nutritious and satisfying meal option.

Summary

Curried Sweet Potatoes with Spinach and Chickpeas is a delicious and nutritious vegetarian dish that is perfect for a cozy meal at home. Packed with flavor and wholesome ingredients, this recipe is sure to become a new favorite in your meal rotation. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Curried Sweet Potatoes with Spinach and Chickpeas. It was handed down to me by my dear friend, Mrs. Patel, who had learned it from her grandmother in India. Mrs. Patel was always generous with sharing her family's traditional recipes, and I was thrilled when she offered to teach me how to make this flavorful and aromatic dish.

As Mrs. Patel guided me through the steps of preparing the dish, she shared stories about her own childhood in India and the special memories she had of cooking with her grandmother. She explained how the combination of sweet potatoes, spinach, and chickpeas was a classic vegetarian dish in Indian cuisine, known for its bold flavors and nutritional benefits.

I was fascinated by the way Mrs. Patel effortlessly blended the fragrant spices - turmeric, cumin, coriander, and ginger - to create a rich and complex curry sauce. The aroma that filled her kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As the sweet potatoes simmered in the curry sauce, Mrs. Patel added the tender chickpeas and vibrant spinach, allowing the flavors to meld together perfectly. The colors of the dish were stunning - the deep orange of the sweet potatoes, the bright green of the spinach, and the golden hues of the curry sauce.

Finally, it was time to sit down and enjoy the fruits of our labor. Mrs. Patel served the Curried Sweet Potatoes with Spinach and Chickpeas over fluffy basmati rice, garnished with fresh cilantro and a squeeze of lemon juice. The first bite was a revelation - the sweet and creamy potatoes were perfectly complemented by the earthy chickpeas and the slightly bitter spinach. The spices danced on my tongue, warming me from the inside out.

I knew then that this recipe would become a staple in my own kitchen. Over the years, I have made it countless times for family and friends, always receiving rave reviews. It has become a beloved dish in my household, one that reminds me of the special bond I shared with Mrs. Patel and the rich culinary traditions of India.

As I cook this dish today, I can't help but think of all the wonderful memories I have of learning to make it with Mrs. Patel. Her patience and expertise have inspired me to continue exploring new flavors and techniques in the kitchen, always with a spirit of curiosity and joy.

I am grateful for the gift of this recipe, passed down through generations and across continents. It is a reminder of the power of food to bring people together, to create lasting connections, and to nourish both body and soul. And as I take a bite of the Curried Sweet Potatoes with Spinach and Chickpeas, I am filled with gratitude for the love and friendship that has enriched my life through the joy of cooking.