Yam Chickpea Spinach Curry Recipe

This Yam Chickpea Spinach Curry from Forks Over Knives is the newest addition to the Slender For Life™ Recipe Library. OMG!!!! This one is really good! Both Marilyn and I lit up when we first tasted it. Marilyn made it while I was teaching an online class and my office filled with wonderful scents of onion, garlic, ginger, garam masala, turmeric …… I got so hungry. In the Slender For Life™ hypnosis weight loss library there are literally thousands of free excellent healthy, great tasting recipes for you.

Yam Chickpea Spinach Curry

Serves 2-3

Ingredients:

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.

Additional Tips:

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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When I first suggested this recipe to Marilyn she turned her nose up at it. She said she didn’t like garbanzo beans. Much to my surprise, she decided there was enough about the recipe that she did like, so she tried it. Her thought was that if she hated it I could always freeze it for my lunches. Well, guess what. She loved it and there was only one small container left after a few days for my lunch. This is one you have got to try!

Watch for my upcoming online Starch Solution classes with exclusive video lectures by Dr. John McDougall. You will learn Slender For Life™ hypnosis for weight loss techniques for lasting weight loss and healthy eating.

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