Afghani-Inspired Delight

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Posted By: MD
Posted In:  Stirfry
Page Views:  821 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  2 with some leftovers

Additional information: Sauce:

  • 1 1/2 teaspoon Grated or ground ginger
  • 1/4 cup vegan rice wine vinegar
  • 3 tablespoon canola oil
  • 1 teaspoon sesame oil or tahini
  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon vegan brown sugar
  • 2 cloves garlic, pressed or minced
  • juice of one lemon
  • 1/2 teaspoon Red pepper flakes
  • 1/4 cup chopped cilantro


  • 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 cumin
  • 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 ;-)


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.

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