Best 3 Sweet Potato Curry With Spinach And Chickpeas Recipes
Indulge in a culinary journey with our tantalizing Sweet Potato Curry with Spinach and Chickpeas recipe, a vibrant blend of flavors and textures. This delectable dish features tender sweet potatoes, earthy spinach, and protein-packed chickpeas, simmered in a creamy coconut milk sauce infused with aromatic spices. As a delightful bonus, we've included three additional delectable recipes: a refreshing Mango Salsa, a zesty Tomato Chutney, and a creamy Avocado Raita. These accompaniments perfectly complement the curry, adding layers of flavor and freshness. Get ready to embark on a culinary adventure that will delight your taste buds and leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
SWEET POTATO, SPINACH, AND HALLOUMI CURRY
I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.
Provided by nhannides
Categories Main Dish Recipes Curries Vegetarian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
- Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
- Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g
SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- You may choose to cook the sweet potatoes however you prefer.
- I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
- Baking or boiling work well too.
- While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
- Add onions and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas, stir to combine.
- Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
- Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add the cooked sweet potatoes to the liquid, and stir to coat.
- Simmer for another 3-5 minutes, or until flavors are well combined.
- Transfer to serving dish, toss with fresh cilantro, and serve hot.
- This dish is nice served over basmati or brown rice.
Tips:
- Choose the right sweet potatoes: For this recipe, you want to use firm and starchy sweet potatoes. This will help them hold their shape when cooked.
- Don't overcrowd the pan: When you're cooking the sweet potatoes, make sure to not overcrowd the pan. This will help them cook evenly and prevent them from steaming.
- Use a good quality curry paste: The curry paste is what will give your curry its flavor. Make sure to use a good quality paste that is made with fresh ingredients.
- Add the spinach at the end: Spinach cooks very quickly, so it's best to add it to the curry at the very end. This will help it retain its color and nutrients.
- Serve with your favorite sides: This curry is delicious served with rice, quinoa, or naan bread. You can also add a dollop of yogurt or chutney on top.
Conclusion:
This sweet potato curry with spinach and chickpeas is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and packed with flavor. The sweet potatoes, spinach, and chickpeas are all good sources of nutrients, and the curry paste adds a delicious kick of flavor. So next time you're looking for a quick and easy meal, give this curry a try. You won't be disappointed!
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