Sweet Potato Curry

I baked up two extra sweet potatoes when prepping tomorrow's Crock Pot Sweet Potato Casserole, so I decided to make a Sweet Potato Curry for dinner.

Ingredients:

• 2 large sweet potatoes, peeled, cooked and chunked (about 2 lbs)
• 1 tablespoon canola oil or coconut oil
• 1/2 large sweet onions, chopped 
• 1/2 bell pepper, diced
• 1 cup green beans, diced into small bits
• 2 tablespoons curry powder
  (I used my “hot” curry)
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon powdered)
• 5 ounces fresh spinach, coarsely chopped
• 14 1/2 ounce can chickpeas, rinsed and drained
• 1 cup water (or more, depending on thickness you like)
• 14 1/2 ounce can diced tomatoes (I used tomato sauce)
• Optional - 1⁄4 cup chopped fresh cilantro, for garnish
  
  

Instructions:

1. Peel chunk, and cook the sweet potatoes however you prefer. 
2. Heat 1 tbsp of canola oil over medium heat.
3. Add onions, bell peppers, and green beans, and sauté 3-4 minutes, or until they begin to soften.
4. Add the curry powder, cumin, cinnamon, and ginger. Stir to coat everything evenly with spices.
5. Add tomatoes including juices, and the strained chickpeas, stir to combine.
6. Add 1/2 cup water at a time, bringing to a simmer for about a minute or two.
7. Add the fresh spinach, stirring to coat with cooking liquid and wilt.
8. Add the cooked sweet potatoes to the liquid, and stir to coat.
9. Simmer for at least 5 minutes, so flavors are well combined.
10. Served over steamed rice or couscous.

Carole's Notes:

We liked this! The spices were interesting, and it was very filling.

The recipe was lightly adapted from http://www.geniuskitchen.com/recipe/sweet-potato-curry-with-spinach-and-chickpeas-84474