This sweet potato chickpea curry is a yummy vegan dish. Serve with basmati rice and naan bread.
Ingredients
- olive oil: 3 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ginger root: 2 tsp (fresh; minced)
- chickpeas: 1 can (15 ounce can, drained)
- tomatoes: 1 can (14.5 ounce can, diced)
- coconut milk: 1 can (14 ounce can)
- sweet potato: 1 piece (cubed)
- Garam Masala: 1 Tbsp
- ground cumin: 1 tsp
- ground turmeric: 1 tsp
- salt: 0.5 tsp
- red Chili flakes: 0.25 tsp
- baby spinach: 1 cup
Metric Conversion
Stages of cooking
-
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.
