Super Sweet Potato Curry with Wilted Spinach

Here is a nice recipe for a traditional curry with fresh baby spinach and cilantro wilted on top adding a delightful clean taste.  Chickpeas provide protein making it a complete meal for lunch or a quick evening dinner. Regular white potatoes can be used in this recipe as well.


  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 2 large clove of garlic, finely chopped
  • 1 teaspoon freshly grated ginger
  • 2 green peppers, thinly sliced or in chunks
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon black mustard seeds
  • 1 heaped teaspoon turmeric
  • 2 or 3 sweet potatoes, diced with skins left on
  • 1 can chickpeas, optional
  • 3/4 cup vegetable stock
  • Bunch of spinach, coarsely chopped
  • Large handful of fresh coriander leaves (cilantro), coarsely torn
  • 1 tablespoon toasted flaked almonds

Heat the oil in a large saucepan and cook the onion, garlic, ginger and peppers.  When the onion has softened, add all the spices and heat until they are becoming fragrant.  Add the sweet potato and stock and simmer for about 15-20 minutes until the sweet potato is soft.  At this point add the spinach.  Once the spinach is just wilted, the curry is ready to serve with coriander leaves, topped with flaked almonds.  It is best served with brown rice to increase its nutritional profile even further.

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