This is another recipe that I followed precisely once, and then started riffing with. I’m still riffing.
2 sweet potatoes, roasted or baked, cut half-in-two lengthwise*
1 can of chickpeas (or cooked from dried chickpeas)**
1/2 red onion***
1 red pepper
1 can diced tomatoes
1 tsp ginger
1 T curry powder
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup lite coconut milk (I used regular)
6 oz baby spinach (one bag)
In a small pot boil rinsed canned chickpeas for 10 minutes, then drain. In large skillet heat 1 T oil and saute pepper and onion for 3 minutes. Stir in tomatoes, coconut milk, salt, pepper, and other spices. Stir in chickpeas and spinach. Cook until spinach is wilted. Place one half potato on each plate, top with chickpeas and fresh cilantro (optional).
*I almost needed a froe or a hammer and wedge to split the potatoes. Be careful To bake/roast, drizzle with oil and cook in 400 degree oven for 40 minutes.
** From this point on I doubled the recipe except for the spinach, because I really like chickpeas and curry.
*** I used a white onion the second time and it tasted fine.
Alma’s variations: More curry powder, preferably a blend of different ones. I liked garam masala and Penzy’s Sweet Curry Powder in the most recent batch. I used a half-pound of dried chickpeas, soaked overnight, then cooked for just over an hour. I’ll cook the next batch for 90 minutes, because they are a wee bit firm for my taste. Still quite edible, but firm. I also skinned the sweet taters and chopped them up (once cooked and cooled) and stirred it into the curry.
In theory, as on the recipe card, if made per instructions, it comes to 568 calories per serving.