Vegan Sweet Potato Chickpea Curry recipe

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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

Nutrition Info

292.7 calories
carbohydrate: 22.3 g
cholesterol: : -
fat: 21.6 g
fiber: 4.9 g
protein: 5.1 g
saturatedFat: 13.4 g
servingSize: -
sodium: 515 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat and cook onion, garlic, and ginger 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.

  2. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Recipe Yield

6 servings

Recipe Note

Yummy vegan curry dish. Serve with basmati rice and naan bread.

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