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Satisfying Sweet Potato and Chickpea Curry Delight

Sweet Potato and Chickpea Curry made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

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

Method
 

  1. Prepare your ingredients by cubing the sweet potatoes and chopping the onions.
  2. In a large pot, heat some oil over medium heat and sauté the onions until translucent.
  3. Add the minced garlic and grated ginger, stirring for about a minute until fragrant.
  4. Stir in the curry powder, coating the onion mixture, followed by the cubed sweet potatoes.
  5. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
  6. Cover and cook for about 20 minutes, until the sweet potatoes are tender.
  7. Add the chickpeas and spinach, stirring gently to combine.
  8. Simmer for an additional 5 minutes, then season with salt and pepper.
  9. Serve warm over rice or with naan, garnished if desired.