Curry, yum!

Lately I have had a serious craving for Indian/Asian/Mediterranean cuisine, especially curries. I love cooking with curry, because it is so versatile, and you can adjust to your own tastes. I am in the process of looking up some good Indian recipes. I'm a big fan of the Hare Krishna lunches they serve around UF/SFC! Vegetarian (they call them karma-free; the Hare Krishnas believe that it is bad karma to eat animals for the pleasure of our own stomachs and that it will come back to us--I'm not a vegetarian, but I appreciate and respect their opinion!), well-spiced, and absolutely DELICIOUS (I recommend trying it if you get the opportunity!).

Tonight's dinner will be a vegetarian sweet potato/spinach curry that is fast an easy to make. I like this because during the week we are often short on time. Canend tomatoes and chickpeas,, as well as frozen spinach, make this a snap, and the meal itself takes less than 10 minutes to throw together! We like it over brown rice (which takes much longer than the actual meal to cook!), or barley, and another veggie or salad. It is also tasty as leftovers, and sometimes has move of a kick because it has had time to absorb the curry-seasoned liquid.

Enjoy!

Sweet Potato Curry (recipe found originally at recipezarr.com)
1 large sweet potato, peeled and cut into 1-1 1/2 inch chunks
2 tsp (or more) of curry powder
1 tsp ground cumin
sprinkle cinnamon
1 can (undrained) diced tomatoes with onion and garlic
1 can (drained) of chickpeas
3 Tbsp water
1 package frozen spinach, thawed (I just do it in the microwave while I'm preparing other stuff)


1. Boil the sweet potatoes until JUST tender (otherwise they will fall apart when you mix them in). Drain, set aside.
2. In a large pot, combine the tomatoes, chickpeas, and spices; bring to a simmer.
3. Add the spinach, stir, return to a simmer.
4. Add the sweet potatoes, stir well so that all ingredients are mixed together. Cover, cook 3-5 minutes.
5. EAT!