NORTH-SOUTH SWEET POTATO CURRY
Using a mixture of northern and southern Indian techniques and ingredients, this quick curry for two is best over brown rice. Add water or tomato and garbanzo liquids for a saucier curry, or leave as is for a slightly drier dish.
Provided by BrotherAdso
Categories Curries
Time 40m
Yield 1 big skillet, 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
- 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.
- When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
- 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.
Nutrition Facts : Calories 702.2, Fat 12.8, SaturatedFat 2.3, Sodium 1217.3, Carbohydrate 129.6, Fiber 23.4, Sugar 13, Protein 24.2
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