A hearty and flavorful vegan curry made with sweet potatoes, chickpeas, and a blend of spices. Perfect for a comforting meal.
Preparation time
15min
Cooking time
30min
Ingredients
4 Servings
- 1 can chickpeas
- 0.5 cup cilantro
- 1 can coconut milk
- 1 tsp coriander
- 1 tsp cumin
- 2 tbsp curry powder
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp olive oil
- 1 onion
- 0.5 tsp pepper
- 1 tsp salt
- 2 cups spinach
- 2 sweet potatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion and cook until translucent, about 5 minutes.
Step 3
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
Step 4
Add the cubed sweet potatoes, chickpeas, coconut milk, vegetable broth, and tomato paste to the pot.
Step 5
Mix in the curry powder, ground cumin, ground coriander, salt, and black pepper.
Step 6
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the sweet potatoes are tender.
Step 7
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Step 8
Garnish with chopped cilantro before serving.