Vegan Sweet Potato Chickpea Curry
INGREDIENTS
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3 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 teaspoons minced fresh ginger root
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1 (15 ounce) can chickpeas, drained
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1 (14.5 ounce) can diced tomatoes
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1 (14 ounce) can coconut milk
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1 sweet potato, cubed
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1 tablespoon garam masala
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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½ teaspoon salt
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¼ teaspoon red chile flakes
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1 cup baby spinach
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DIRECTIONS
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Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil 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.
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Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.
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NUTRITION FACTS (per serving)
293 Calories 22g Fat 22g Carbs 5g Protein