Sweet Potato Curry with Spinach and Chickpeas


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This delicious and nutritious vegetarian meal features both sweet and spicy flavors.

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Serving Size / Yield

4-6 servings


  • 1 large sweet potatoes, (cut in chunks with skin on)
  • 1 C. dry bulgur
  • 16- to 20-oz. can chickpeas, rinsed and drained
  • 14.5-oz. can diced tomatoes
  • 3 large handfuls fresh spinach
  • 1/4 C. chopped fresh cilantro
  • 2 scallions (white and light green parts), thinly sliced
  • 2 tsp. curry powder
  • 1 tsp. ground cumin
  • 1/4 tsp. ground cinnamon

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Fill a medium saucepan with 2½ C. of water and steam the sweet potatoes using a steamer basket. Keep the lid on the saucepan and cook 5-10 minutes. While the sweet potatoes are slightly firm, remove the steamer basket for just a minute, and pour the 1C. bulgur directly into the water. Set the steamer basket with the sweet potatoes back over the cooking bulgur. Cook for another 5-10 minutes until the bulgur has absorbed the water. Turn the heat off. Combine the tomatoes and drained chickpeas in a large pot or sauté pan. Bring to a simmer over medium heat and then add spinach and cook just until it’s wilted. Stir in sweet potatoes, bulgur, cilantro, scallions, curry powder, cumin, cinnamon, salt and pepper to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 minutes. Serve hot. Serves 4-6.

Source: Stacy Middleton, Albertsons Registered Dietitian

Reviews (1)

  • This is GREAT! I could not bulgur in my small town, so I substituted quinoa. I also substituted some kale for some of the spinach, It was YUM!!!

    Flag as inappropriate pamelaharris  |  March 27, 2010

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