Chickpea, Sweet Potato & Spinach Curry
Here’s a simple, vegetarian friendly curry dish!
This serves: 4
Prep: 10 mins
Cook: 20 mins
Nutrition per serving:
325 kcals 16g Fats
38g Carbs 11g Protein
What you’ll need:
- 1 tbsp. oil
- 1 medium onion, chopped
- 1 inch (3cm) ginger, grated
- 2 cloves garlic, minced
- 1/2 chili pepper, chopped
- 1 medium sweet potato, peeled, chopped
- 1/2 tsp of hot pepper
- ½ tsp sweet pepper
- ½ tsp turmeric
- 14 oz. (400g) can chickpeas
- 2/3 cup (150ml) vegetable broth
- 1 cup (250ml) coconut milk, canned
- 3 cups (100g) spinach, chopped
What you need to do:
Heat the oil in a frying pan, then add the chopped ginger, garlic, and chili pepper. Fry for about 3 minutes, stirring frequently.
Add the peeled and chopped sweet potato, season with salt, and fry for another 2 minutes. Then, add the spices and mix well.
Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.
Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice.
