Yam Chickpea Spinach Curry
Serves: 2 to 3
Prep Time: 15 min
Cook Time: 25 min
Ingredients
1 15 Oz Can Or 1 1/2 Cups Cooked
Chickpeas (canned or cooked)
1
Large onion, diced
3 Cloves
Garlic, minced or pressed
1 Inch
Ginger, minced or pressed
1-2 Cups As Needed
Vegetable broth
2 15 Oz Cans
Diced tomatoes (canned)
1 Tsp
Cumin, ground
1 Tsp
Coriander, ground
1 Tsp
Turmeric, ground
1/2 Tsp
Herbamare or salt
4-5 Tsp (or To Taste)
Sugar
1 Cup (2 Thick)
Yams/sweet potatoes, peeled and diced
2 Cups (or 1 Cup Frozen)
Fresh spinach, packed (or frozen, drained)
1/4 Tsp (or To Taste)
Garam masala
Directions
1
If using canned chickpeas, rinse before using. If using dried chickpeas, soak in water the night before and pressure cook with salt for about 10 minutes before using for the recipe.
2
Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat, adding more broth as necessary to keep from burning.
3
Add diced tomatoes and seasonings except for garam masala.
4
Add chickpeas and stir to combine and cook over medium low heat for about 15 minutes until tomatoes have broken down and flavors meld, stirring occasionally, adding broth or water as needed.
5
In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes, then set aside.
6
Add the spinach to the vegetable mixture and stir to combine, cook for another minute or two until wilted and heated through.
7
Add yams and stir to combine being careful not to break the yams apart by over mixing. Add some garam masala to taste as desired.
8
Serve with fresh rice.
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