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Vegan Sweet Potato Chickpea Curry

Vegan Sweet Potato Chickpea Curry

 

  • INGREDIENTS

    • 3 tablespoons olive oil

    • 1 onion, chopped

    • 2 cloves garlic, minced

    • 2 teaspoons minced fresh ginger root

    • 1 (15 ounce) can chickpeas, drained

    • 1 (14.5 ounce) can diced tomatoes

    • 1 (14 ounce) can coconut milk

    • 1 sweet potato, cubed

    • 1 tablespoon garam masala

    • 1 teaspoon ground cumin

    • 1 teaspoon ground turmeric

    • ½ teaspoon salt

    • ¼ teaspoon red chile flakes

    • 1 cup baby spinach

  • DIRECTIONS

    • 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.

    • Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.

  • NUTRITION FACTS (per serving)

    293 Calories
    22g Fat
    22g Carbs
    5g Protein

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