Satisfying Sweet Potato and Chickpea Curry Delight
Sweet Potato and Chickpea Curry made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 medium sweet potatoes cubed
- 1 can 15 oz chickpeas, drained and rinsed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon curry powder
- 1 can 14 oz coconut milk
- 2 cups vegetable broth
- 2 cups spinach fresh or frozen
- Salt and pepper to taste
Instructions
- Prepare your ingredients by cubing the sweet potatoes and chopping the onions.
- In a large pot, heat some oil over medium heat and sauté the onions until translucent.
- Add the minced garlic and grated ginger, stirring for about a minute until fragrant.
- Stir in the curry powder, coating the onion mixture, followed by the cubed sweet potatoes.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
- Cover and cook for about 20 minutes, until the sweet potatoes are tender.
- Add the chickpeas and spinach, stirring gently to combine.
- Simmer for an additional 5 minutes, then season with salt and pepper.
- Serve warm over rice or with naan, garnished if desired.