I just love sweet potatoes spiced with curry—what a superb fusion of flavors! This and the following recipe will help prove my point.

　　

Ingredients

6 servings

　　2 large sweet potatoes

　　One 16-ounce can chickpeas, drained and rinsed

　　One 14- to 16-ounce can low-sodium diced tomatoes

　　10 to 12 ounces fresh spinach, well washed, stemmed, and coarsely chopped

　　1 to 2 teaspoons good-quality curry powder, or to taste

　　Salt to taste

　　

Step 1

Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large dice.

　　

Step 2

Combine the chickpeas and tomatoes in a large saucepan or stir-fry pan and bring to a simmer over medium heat.

　　

Step 3

Add the spinach and cover. Cook briefly, just until the spinach wilts, and stir in the sweet potatoes, curry, and salt. Stir together and cook over low heat for 5 minutes, and serve.

　　

MENU

Step 4

Curried Sweet Potatoes with Spinach and Chickpeas (this page)

　　

Step 5

or

　　

Step 6

Curried Sweet Potatoes with Green Peas (page 195)

　　

Step 7

Cucumbers and Tomatoes in Yogurt (page 39)

　　

Step 8

Corn on the cob

　　

Step 9

Warm pita bread

　　

nutrition information

Step 10

Calories: 152

　　

Step 11

Total Fat: 1g

　　

Step 12

Protein: 6g

　　

Step 13

Carbohydrate: 28g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 231mg

　　The Vegetarian 5-Ingredient Gourmet