Sweet Potato Curry with Chickpeas and Spinach

  • 1 large yellow onion; diced
  • 2 bell peppers; largely diced
  • 1-inch piece fresh ginger; peeled and minced
  • 3 cloves garlic; crushed
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne
  • 1/4 tsp. cinnamon
  • 1/2 tsp. ground coriander
  • 1/2 tsp. brown mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 cup chickpea flour
  • 1 can diced tomatoes
  • 1 large sweet potato; peeled and largely diced
  • 1/2 cup water or vegetable stock
  • 1 cup frozen peas
  • 2lb. fresh baby spinach
  • 1 can chickpeas; drained and rinsed
  • 1/4 bunch fresh cilantro; leaves picked
  • 1/4 cup roasted salted peanuts
  • Olive Oil; as needed
  • Kosher Salt and Fresh Cracked Black Pepper; to taste

In a large soup pot, heat a small amount of olive oil and add the onions. Sweat over medium low heat until softened and lightly golden. Add the bell peppers and cook 2-3 minutes until slightly soft. Add ginger, garlic, and all of the spices. Stir to coat the vegetables in the spices adding more olive oil as needed to keep the pan slightly moist. Once the spices are very aromatic, add the chickpea flour and stir to coat. Toast lightly for about a minute before adding the tomatoes. Scrape the bottom of the pot with a wooden spoon to release all of the browned spices and flour. Add the sweet potato and water. Cover pot and bring up to a simmer, cooking gently until the sweet potato is tender. Add more water or stock as needed. Once the potatoes are tender and the sauce is thickened, stir in the frozen peas, fresh spinach, and garbanzo beans. Continue cooking until peas and beans are heated through and spinach has wilted. Taste and adjust seasoning with salt and pepper, as needed. Serve curry with brown basmati rice, and the cilantro and peanuts on top for garnish.

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