Yam Chickpea Spinach Curry

Veronica Grace — Thu, 20 Feb 2014 13:00:31 +0000

I was looking for something to whip up for dinner one day and I found some diced frozen yams and spinach in the freezer. So I thought I’d create a different spin on Chana Masala with them and this is what I came up with. It’s very hearty and satisfying!

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Yield: Serves 2-3

1 15 ounce can chickpeas (unsalted), drained or 1½ cups of cooked chickpeas
1 large onion, diced
3 cloves of garlic, minced or pressed
1 inch of ginger, minced or pressed
1-2 cups low-sodium vegetable broth
2 15 ounce cans of diced tomatoes (fire roasted or regular)
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon turmeric, ground
salt to taste
1 cup of yams/sweet potatoes, peeled and diced 2” thick
2 cups of fresh spinach, packed or 1 cup frozen, drained
¼ teaspoon garam masala (or to taste)

Instructions

If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.
Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable broth as necessary, to keep from burning.
Add diced tomatoes and seasonings except for garam masala.
Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.
In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.
Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.
Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.
Serve with fresh rice. Note: To make this recipe lower in sodium choose no salt added chickpeas like Eden Organics and no salt added canned tomatoes. Add salt as desired when serving.

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Winter White Bean Salad

Del Sroufe — Tue, 02 Oct 2012 00:24:52 +0000

You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have dinner on the table in 30 minutes.

From Forks Over Knives–The Cookbook

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Yield: Serves 4

1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes
4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed
1 medium red onion, peeled and diced small
Salt and freshly ground black pepper to taste
1 batch Spicy Cilantro Pesto

Instructions

Steam the pumpkin in a double boiler or steamer basket for about 10 to 12 minutes, or until tender. Drain and rinse the pumpkin until cool.
Once the pumpkin has cooled, add it to a medium bowl with the beans, onion, salt and pepper, and pesto. Mix well until combined.

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soups recipes Archives - Forks Over Knives

Yam Chickpea Spinach Curry

Instructions

Winter White Bean Salad

Instructions