This chickpea curry recipe with sweet potato and spinach is seasoned with fragrant spices for a yummy vegan dish. Serve with basmati rice and naan bread.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 (15 ounce) can chickpeas, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can coconut milk
- 1 sweet potato, cubed
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon red chile flakes
- 1 cup baby spinach
Steps
- Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.
