Sweet Potato Chickpea Coconut Curry
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(40)
Ingredients
4 to 6 servings
- 1 tablespoon olive oil
- 1 large white or yellow onion, diced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 4 cloves garlic, minced
- 1 1/2 tablespoons curry powder
- 2 teaspoons garam masala
- 1 cup plain oat milk (or almond milk or veggie stock)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes (with their juices)
- 1 (13-ounce) can full-fat coconut milk
- 1 large sweet potato (about 1 pound), peeled and diced into 1/2-inch cubes
- 2 large handfuls fresh baby spinach
- Juice of 1 fresh lemon
- Fine sea salt and freshly-cracked black pepper
- Toppings: chopped fresh cilantro, thinly-sliced red onions and/or crushed red pepper flakes
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Preparation
Chef’s notes
Make it spicy:
Add a few pinches of crushed red chili flakes to the broth, or mince and add in a fresh chili.
Make it lighter:
Use low-fat coconut milk for a less creamy broth.
Use butternut squash:
Substitute with diced butternut squash or another type of potatoes in place of sweet potatoes.
Add a protein:
Add meat or seafood to the dish for extra protein.