Chickpea, Sweet Potato & Spinach Curry
Enjoy this hearty and flavorful Chickpea & Sweet Potato Curry, a comforting meal packed with plant-based goodness. This dish combines fiber-rich chickpeas and sweet potatoes to support healthy digestion, while anti-inflammatory spices like ginger and turmeric promote overall gut wellness.
Avg. Recipe Cost (US)
$5.30
Avg. Recipe Cost (UK)
£3.40
Nutritional Information (approx)
- Calories: 435 kcal
- Protein: 15 g
- Fats: 15 g
- Carbs: 60 g
- Fibre: 8 g
Tags
Dairy Free Vegan Gluten Free Vegetarian Dinner
Ingredients
- oil - 1 tbsp.
- medium onion - 1 (chopped)
- ginger - 1 inch (3cm) (grated)
- garlic cloves - 2 (minced)
- chili pepper - ½ (chopped)
- medium sweet potato - 1 (peeled
- chopped) -
- hot pepper - ½ tsp.
- sweet pepper - ½ tsp.
- turmeric - ½ tsp.
- chickpeas - 14 oz. (400g) can
- vegetable broth - ⅔ cup (150ml)
- coconut milk (canned) - 1 cup (240ml)
Preparation Instructions
- 1. Heat the oil in a frying pan, add the chopped ginger, garlic and chili pepper. Fry often, stirring for about 3 minutes.
- 2. Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.
- 3. Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.
- 4. Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
- 5. Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice.