Sweet Potato Curry

4 medium sweet potatoes, peeled, chopped into 1 inch cubes, then baked on a cookie sheet at 400 degrees for 20 minutes.  (May want to also wash and bake brown rice at the same time.)

4-5 tomatoes, chopped and simmered till soft in a frying pan

1 onion, chopped and simmered till soft in the same frying pan

3 cloves of garlic, minced/pressed and add to the frying pan

1 teaspoon salt, stir into frying pan mixture

1 teaspoon cumin, stir into frying pan mixture

1/2 teaspoon curry, stir into frying pan mixture

1/2 teaspoon paprika, stir into frying pan mixture

1 package of frozen, chopped spinach

1 can of coconut milk (lite if needed)

1 can chickpeas/garbanzos, drained

Add baked sweet potatoes to the frying pan and stir well.  Simmer 5 minutes

Add the juice of 1 lime and simmer and stir again

Top Sweet Potato Curry over Baked Brown Rice

 

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Recommended Fiber per day:  25-35 grams

Sweet Potato Curry Total Fiber:  25 grams of fiber

Brown Rice (1 cup)  3.5 grams

Sweet Potatoes  (1 cup) 2.5 grams

Tomatoes (1 cup)  1.7 grams

Onions  ( 1 medium) 1.9 grams

Cooked Spinach (1/2 cup) 2.15 grams

Garbanzos (1 cup) 13 grams