Ingredients

2 large sweet potatoes

1 tbsp oil

2-3 tbsp good quality Indian curry paste, to taste*

OR

2-3 tbsp good quality Indian curry powder

4 garlic cloves, crushed or finely chopped

16-oz can chickpeas, drained and thoroughly rinsed

14-to 16- oz can low-sodium diced tomatoes

10 to 12 oz bag of triple-washed fresh spinach

salt to taste

1 handful chopped cilantro (optional)

lime or lemon wedges to garnish (optional)

salt and pepper to taste

Preparation

  1. OVEN: Preheat to 400. Prick sweet potatoes with the tines of a fork and bake for 30-45 minutes, depending on the size of the potatoes. MICROWAVE: (best with uniformly-sized sweet potatoes) Place potatoes on paper towel in microwave oven and cook on High, 6-8 minutes, turning the potatoes over once. Let stand 5 minutes to soften.

  2. When cool enough to handle, peel the potatoes and cut into a large dice. Set aside.

  3. In a large saucepan, heat oil over medium heat. Add curry paste or powder and garlic cloves and cook until fragrant, 2-3 minutes. Make sure they don’t burn. Add chickpeas and tomatoes. Bring to a simmer over medium heat. Stir in the sweet potatoes and salt and cook over low heat for 4 minutes. (Can be prepared ahead up until here)

  4. Add the spinach and cover. Cook briefly, just until the spinach wilts, about 1-2 minutes. Do not overcook the spinach - it should still be bright green. Remove from heat. Season to taste. Stir in cilantro and serve, garnished with lemon wedges.