Sweet Potato, Chickpea, Spinach & Coconut Curry
Serves
6
Prep Time
25 minutes
Cook Time
25 minutes
Ingredients
4 tsp. coconut oil
1 tbsp. cumin seeds
1 white onion, chopped
salt & pepper
3 cloves garlic, minced
4 tsp. ginger, grated
1 tsp. ground turmeric
1 tsp. ground coriander
¼ tsp. red chili flakes
1 sweet potato, peeled & chopped
1x 14 oz. (400g) can chickpeas, drained & rinsed
1x 14 oz. (400g) can chopped tomatoes
1x 14 oz. (400g) can light coconut milk
5 oz. (140g) baby spinach
Nutrition
(Per Serving)
Calories
187
Fats
9 g
Protein
6 g
Carbs
22 g
Instructions
- Heat the coconut oil in a large pot, over a medium heat. Add the cumin seeds and toast for about a minute, until fragrant. Next add in the onion, season with salt and pepper, and cook for 3 to 5 minutes until softened.
- Add the garlic, ginger, turmeric, coriander and red chili flakes. Sauté for 1-2 minutes, until the garlic softens.
- Add the sweet potato, chickpeas, chopped tomatoes and coconut milk. Stir to combine, cover, and simmer over a medium heat for 20-25 minutes, until the potatoes tender.
- Mash one-third of the potatoes to thicken the sauce, then stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.