Afghani-Inspired Delight – stirfry – Hope you will like this one also, it is one of the best stirfry. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- 1 bag of fresh spinach (16 oz better, but I”ve done it with 10)
- 1 can of chickpeas (15 oz)
- 1 can of diced tomatoes (~15 oz)
- 2 or 3 sweet potatoes, depending on size, diced into 1-inch cubes
- 1/2 to 1 teaspoon cumi
- dash or so of cinnamon, don”t overdo it (this is what I think is Afghani tasting about it!)
- 3 teaspoons curry powder
- 2 green onions, thinly sliced
- salt and fresh ground pepper to taste
- 1 cup dry rice, (real, not instant) cooked however you like 😉
Directions:
A friend of mine makes this and I
really enjoy it, its so easy! It
reminds me of some dishes I”ve had at
Afghani restaurants (hence the name).
Steam the sweet potato until just
tender, about 10 minutes or so.
In a wok, combine the tomatoes (not
drained) and chickpeas (drained), and
half can of water. Bring it to a
simmer and then add spinach until it
shrinks just a bit (just a couple
minutes, you don”t want to destroy
it.)
Add the sweet potatoes and spices to
the wok and stir to combine the
flavors, let it simmer for a few
minutes. I also like to let this sit
a few minutes after cooking to let
flavors mix. Serve over the rice.
Top each serving with several shakes
of salt and pepper, to taste.
Serves: 2 with some leftovers
Preparation time: ~30 minutes
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