Cook’s notes: Another excellent vegan dinner that is easy to make on a week night. Once you microwave the potatoes, everything cooks in one large skillet. I ate this curry with a warm ciabatta roll and was quite satisfied. Leftovers are great for lunch.
Variations for meat-eaters: If you are not a vegan, a bowl of this mild curry is especially nice with 1 oz of sharp cheddar cheese added. (The flavors also blend well with cooked ground turkey).
3 medium sweet potatoes (1.6 lbs), scrubbed
15 oz can chickpeas, rinsed and drained
14.5 can diced tomatoes with juice
9 oz bag spinach, rinsed and drained
2 Tablespoons yellow curry powder (sweet, not hot)
Scrub the potatoes, pierce them with a fork, and cook them in the microwave on the Potato setting. When they are cool enough to handle, cut them in half and scoop out the potato flesh. Discard the skins. Cut the firmer portions into large dice.
In a large skillet over medium heat, warm the drained chickpeas and tomatoes. Bring to a simmer and add the spinach. Cover and cook briefly until the spinach wilts. Stir in the diced sweet potato and curry powder. Stir together and cook over low heat for 5 minutes until well combined. Serve immediately.
The curry is pretty filling on its own, but you might like it paired with these items.
- Menu 1: Sweet Potato and Spinach Curry, cucumbers and tomatoes in yogurt, and pita bread.
- Menu 2: Sweet Potato and Spinach Curry, basmati rice with peas, and a side salad.
- Menu 3: Sweet Potato and Spinach Curry, naan bread, apple chutney, and brown rice.
Estimated nutritional values:
Each serving has 11.2 g fiber; dietary exchanges of 1.7 oz carbs, 2 vegetables, and 4.2 oz protein.
Source: Adapted from Nava Atlas, The Vegetarian 5 Ingredient Gourmet: 250 Simple Recipes And Dozens Of Healthy Menus For Eating Well (New York: Broadway Books, c2001)