Chickpea and Sweet Potato Curry with Brown Rice

Makes 4 to 6 servings

This flexible curry uses canned chickpeas and vegetables. Serve it with cooked brown rice, or use another grain that fits your meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cups water or low-sodium broth
• 2 cans chickpeas, drained and rinsed
• 1 medium sweet potato, peeled and diced small
• 1 medium potato, diced small
• 1 tomato, chopped, or 1 cup canned diced tomatoes
• 3 cups chopped spinach, fresh or thawed and drained
• 1 tablespoon mild curry powder, or to taste
• 3 cups cooked brown rice

Method

1. Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened.

2. Add water or broth, chickpeas, sweet potato, potato, and tomato. Bring to a simmer.

3. Cover and cook gently until the potatoes are tender, about 15 to 20 minutes. Stir occasionally and add a little water if the pan becomes dry.

4. Stir in spinach and curry powder. Simmer for several more minutes until the spinach is hot and the flavors combine.

5. Serve over cooked brown rice. Add more curry powder at the table if desired.

Variations and storage

Use frozen spinach or add cauliflower florets. If you use a jarred sauce, check the label for allergens and sodium. Refrigerate leftovers in shallow containers within two hours and reheat until steaming. This recipe is general food information, not an individualized diet for a medical condition.

Sources and further reading

• The 2013 Healthy Lunchtime Challenge Cookbook

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.