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Ingredients
1 tbsp. vegetable oil
2 onions, chopped
4 cloves garlic, minced
4 tsp. gingerroot, minced
4 tsp. curry powder
2 tbsp. flour
2 tomatoes, diced
2 sweet potatoes, peeled and cut into cubes
1 (19oz/50 mL) can chickpeas, drained and rinsed
2 ½ cups stock or bouillon reconstituted
1 pkg (10 oz/300g) fresh spinach, chopped
1/3 cup fresh coriander, chopped
1. Heat oil in large pot; cook onions, garlic, ginger, and curry for 5 minutes stirring often.
2. Sprinkle with flour. Stir in diced tomatoes; cook, stirring, for about 5 minutes.
3. Stir in sweet potatoes, chickpeas and stock; bring to boil. Reduce heat, cover and simmer for 10 minutes.
4. Stir in spinach; cook, covered for 5 minutes. Stir in coriander.
Makes 4 servings.
Last Revised/Reviewed
Thursday, 2008-07-17 2:28 PM