Description
Indulge in a comforting bowl of sweet potato curry with chickpeas, where creamy textures and rich spices create a delightful experience that warms both body and soul.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 2 cups fresh spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tbsp olive oil
- Salt to taste
Instructions
- Prepare Your Veggies: Peel and cube the sweet potatoes. Dice the onion finely, and mince the garlic and ginger.
- Sauté Onions: In a large pot over medium heat, add olive oil. Once hot, sauté the diced onions until golden brown (about 5 minutes).
- Add Garlic and Ginger: Stir in the minced garlic and ginger. Sauté for an additional 1–2 minutes until fragrant.
- Mix in Sweet Potatoes: Add the sweet potato cubes to the pot, stirring gently to coat them with the onion mixture.
- Add Chickpeas and Coconut Milk: Pour in the drained chickpeas and coconut milk. Sprinkle in curry powder and stir well to combine all ingredients.
- Simmer Away: Reduce heat to low and let simmer for about 20 minutes or until sweet potatoes are tender. Add fresh spinach during the last few minutes of cooking, allowing it to wilt.
- Serve: Transfer to bowls and enjoy your delicious sweet potato curry over rice or with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For a lighter version, substitute coconut milk with vegetable broth. Feel free to add other vegetables such as bell peppers or kale for extra nutrition. A squeeze of lime juice before serving can enhance flavor significantly.