Description
A creamy and filling plant-based curry featuring sweet potatoes and chickpeas, perfect for a hearty dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 sweet potatoes, peeled and cubed
- 1 can (400ml) coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups spinach leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder, ground cumin, and ground coriander, cooking for an additional minute.
- Add the cubed sweet potatoes and stir to coat with the spices.
- Pour in the coconut milk and bring to a simmer. Cook for about 15 minutes or until the sweet potatoes are tender.
- Add the chickpeas and spinach leaves, stirring until the spinach wilts.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add a pinch of chili flakes.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg