I looked at a number of recipes for an Indian style curry using sweet potatoes and spinach. Most either used a lot of fat (I was hoping for a light, vegetarian or vegan dish) or had a Thai spin (good, but not what I was craving). Drawing a little from this one and a little from that, I put together this quick and pretty healthy version. It is terrific served over basmati (or even jasmine) rice.
1 large onion
2 T. of canola or vegetable oil (olive oil can be used but adds its own flavor)
pinch of sugar
salt and pepper
2 cloves of garlic, very finely chopped
1/2 knob of fresh ginger, finely minced or grated
2 T of garam masala (mild curry powder)
1 T of vindaloo seasoning (hot curry powder)
1/2 T of cumin
1/2 t. crushed red pepper (or more to taste)
2 medium sweet potatoes
1 15 oz. can of chickpeas, preferable no salt added (if not, rinse very well)
1 bag or plastic container (not family-size) of baby spinach
1/2 or so of 15 oz. can of crushed tomatoes
- Peel and cut the sweet potatoes into cubes of about 1 inch.
- Place into a steamer and cook just until barely tender. Set aside.
- Wash the spinach and remove any long stems from the leaves.
- Place 2 t. of oil in a large sauté or fry pan with a cover and heat over medium low heat.
- Add the spinach (it is fine if there are still drops of water clinging to the leaves) and cover. Steam the spinach until just wilted. Remove from pan and cool.
- Thoroughly drain the chickpeas and set aside.
- Slice the onion very thinly.
- Place remaining 1+ T. of oil in a fry pan over low heat, add the sliced onions and cover until the onion is wilted.
- Remove the cover, increase the heat to medium-high and add a pinch of big pinch of salt and a big pinch of sugar and stir. Watch the onion, stirring often, until it is just beginning to caramelize.
- Lower the heat to medium and add the minced garlic and ginger to the onion, and the garam masala, vindaloo, cumin, and red pepper flakes. Stir to thoroughly combine all ingredients and sauté for a minute or two until the mixture is very fragrant. Turn off the heat.
- Squeeze the cooled spinach in your hands over a sink to extract as much excess water as possible. Place the clumped spinach on a plate or cutting board and use two forks to tease it apart.
- Add the sweet potatoes, chick peas, and the half can of crushed tomatoes to the onion and spice mixture and gently stir to combine, then add the spinach last and warm over low heat just until hot. Check seasonings and add more salt, pepper, garam or vindaloo if needed.