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This sweet potato chickpea curry is a yummy vegan dish. Serve with basmati rice and naan bread.
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
Step 1
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.
Step 2
Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 293 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat13g | 67% |
| Sodium515mg | 22% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber5g | 18% |
| Total Sugars3g | |
| Protein5g | |
| Vitamin C15mg | 76% |
| Calcium56mg | 4% |
| Iron4mg | 22% |
| Potassium389mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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