North-south Sweet Potato Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (14 1/2 ounce) can chickpeas, liquid drained
• 1 (14 1/2 ounce) can diced tomatoes, liquid drained
• 1 large sweet potato
• 2 cups frozen chopped spinach
• 1/2 medium onion
• 1 tablespoon peanut oil
• 1 1/2 teaspoons curry powder
• 1 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/8-1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 2 cups cooked brown rice, to serve with

Recipe

• 1 sliced the onion and dice the sweet potato. i don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.
• 2 microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
• 3 while it microwaves, heat the oil in a large nonstick skillet. when it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.
• 4 when the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
• 5 add the chickpeas, tomatoes, spinach, and the other half of the spices. continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.