Sweet potato, garbanzo and spinach curry Recipe
This is a delicious curry recipe that is easy to make. Its especially yummy with cooked basmati rice!
2 cans garbanzo beans, drained and rinsed
6 cups tightly packed fresh spinach: chopped
3 large sweet potatoes, peeled and diced in to bite size pieces
1 large onion-diced
8 large garlic cloves-minced or pressed
1 tablespoon grated ginger
2 cans unsweetened coconut milk
1/4 cup oil
1 tsp black mustard seed
2 tsp cumin seeds
1 Tablespoon sesame seeds
1/2 tablespoon tumeric
1/2 tablespoon curry powder (add up to 1 TBSP if you like a strong curry flavor)
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/4-1/2 tsp cayenne pepper (optional)
salt to taste
cilantro for garnish
In a large saucepan heat oil over medium heat.
Add mustard seeds, sesame seeds and cumin seeds.
When you hear "popping" sound, add the onion, garlic and ginger. Quickly cover the pan with a lid.
Cook for about 5 minutes, stirring occasionally.
Lower the heat if the onion mixture is burning or cooking to fast.
Add the rest of the ingredients (except cilantro). Stir to mix well.
Cover and bring to simmer.
Cook for about 20-30 minutes or until the potatoes are soft.
Garnish with chopped cilantro.
Serve with cooked basmati rice or garlic naan.