Curried Sweet Potatoes with Spinach and Chick Peas
Original recipe courtesy of Ann Stone - - Armsby Vegetarian Gourmand
Modified and tested 2/2/08. YUM.
CURRIED SWEET POTATOES WITH SPINACH AND CHICKPEAS
4 cups water
2 cubes of vegetable bullion with no MSG
(or substitute 4 cups of vegetable stock for water and bullion)
3 large sweet potatoes (about 2.5 pounds), peeled and diced into cubes
1 cinnamon stick (or 1/2 tsp cinnamon)
4 whole cloves
3 green cardamom pods
1 teaspoon curry powder or hot curry powder (to taste)
1/2 tsp ginger powder
1/2 tsp cumin powder
1/2 tsp fresh grated nutmeg
1/2 tsp ground red chile pepper powder (to taste)
2 14.5 oz. cans diced tomatoes
1 large can (1 lb 13 oz) chickpeas, rinsed and drained (or 2 small cans)
1 small bunch of scallions / green onions sliced fine (optional)
10 to 12 oz. fresh spinach, stemmed and coarsely chopped
1/4 cup chopped fresh cilantro
In a large saucepan, bring to boil water & vegetable bullion (or broth), cinnamon stick, cloves, cardamom pods and diced sweet potatoes. Add curry powder, ginger powder, cumin powder, fresh ground nutmeg, red chile pepper powder and the two cans of tomatoes and bring to a simmer. Add chickpeas and stir. Reduce heat and simmer gently for a few minutes. Stir in scallions and allow to gently simmer until potatoes are softened. Gently stir in spinach and cilantro and turn heat to low. Cook covered until wilted, about 1 or 2 minutes. Remove from heat but leave covered for at least 5 minutes before serving. Taste and adjust seasonings.
Serve hot with a good whole-grain bread and simple salad.