Sweet potato curry

 Serve on rice. I added 2 apples, some golden raisins..,And some fresh cauliflower to mine. Note: the ingredients below were a tad too hot for me so next time use less. This was way less than the original called for🤪.This was way too hot for us..

INGREDIENTS 

3 cups cubed sweet potatoes ( was about 1 and 1/2 large potatoes)

1 cup chickpeas from can ( I use the whole can which is about 1 and 1/2 cups)

1 can diced tomatoes drained 

1/2 chopped purple onion

3 cups fresh spinach 

Juice from 1 lime

3 minced cloves of garlic

NOTE: reduce greatly the amount of seasoning for us;

1/2 tablespoon garam masala ( I use about 1/2 teaspoons)

1/2 teaspoon curry powder ( me- about 1/4 teaspoons)

1/2 teaspoons paprika ( me less)

1/4 teaspoon cumin 

I add turmeric ( about 1/2 teaspoons)

1 can(13.5 ounces) lite coconut milk— I use about 2 cups of the drinkable kind as less fat)

Salt and pepper to taste

Optional: a cup or so cauliflower, 2 apples with skin chopped . At end 1/4-1/2 cup golden raisins.

DIRECTIONS 

In my largest iron skillet cook onions and tomatoes for about 8 minutes until onions are tender and any leftover liquid in tomatoes is evaporated.

Add sweet potatoes, chickpeas, coconut milk and seasoning.  Also add cauliflower and apples if using. Cook covered 20-30 minutes until sweet potatoes are tender. 

Add 3 cups fresh spinach, raisins, and lime juice. Cover and after a minute turn off heat. Stir spinach until wilted, 

Serve over rice.