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Stuffed Sweet Potatoes with Curry Chickpeas

Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -4
Calories 229 kcal
Author Imma

Ingredients

  • ¼ - ½ cup canola oil
  • 2 -3 tablespoon curry powder
  • 1 large onion diced
  • 2 teaspoons minced garlic
  • 1- teaspoon ground allspice
  • 1- teaspoon ground nutmeg spice
  • teaspoon smoked paprika
  • 2 teaspoons fresh or dried thyme
  • 1- teaspoon cumin spice
  • 1- teaspoon white pepper.
  • 2 cans of chickpeas drained
  • 1-2 cups of cubed potatoes
  • ½ - tablespoon bouillon chicken powder optional
  • 1 cup or more broth or water
  • 1 cup coconut milk replace with broth or water
  • ½-1 teaspoon cayenne pepper optional
  • 2 green onions chopped
  • 1-2 cups fresh leaf spinach
  • 2 tablespoons or more chopped parsley
  • Salt to taste

Instructions

  1. Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
  2. Then add potatoes, stir and sauté for about 2-3 more minutes. Add coconut milk /stock / water if necessary to prevent any burns
  3. Next add chickpeas, green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes.
  4. Lastly throw in some spinach ,parsley, adjust for salt, pepper and stew consistency. Stir for about a minute until spinach is wilted .Serve warm
  5. While curry is simmering. Cook sweet potatoes in your microwave: Prick the potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until sweet potatoes is tender, turning the potatoes once. Clean and dry the sweet potatoes, poke holes into the sweet potatoes, place in the microwave and cook for about 4 minutes. Remove , let cook for a couple of minutes Slice open the sweet potatoes and stuff! If your sweet potatoes are large, cut them in half.