Indian 30 min

Vegan Sweet Potato Curry

Name: Vegan Sweet Potato Curry
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 can (15 oz) chickpeas, drained; 1 can (14 oz) coconut milk; 1 can (14.5 oz) diced tomatoes; 1 medium onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon cumin; ½ teaspoon turmeric; 2 tablespoons coconut oil; 2 cups fresh spinach; Salt to taste; Basmati rice and cilantro for serving

vegangluten-freedairy-freehealthy

Ingredientsfor 2

380

Cal

12g

Protein

56g

Carbs

16g

Fat

12 large sweet potatoes, peeled and cubed
21 can (15 oz) chickpeas, drained
31 can (14 oz) coconut milk
41 can (14.5 oz) diced tomatoes
51 medium onion, diced
64 cloves garlic, minced
71 tablespoon fresh ginger, grated
82 tablespoons curry powder
91 teaspoon cumin
10½ teaspoon turmeric
112 tablespoons coconut oil
122 cups fresh spinach
13Salt to taste
14Basmati rice and cilantro for serving

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Instructions

1
Heat coconut oil in a large pot over medium-high heat. Add onion and cook 5–6 minutes until golden. Add garlic and ginger, cooking 2 minutes until fragrant.
2
Add curry powder, cumin, and turmeric. Stir and cook 1–2 minutes until the spices are toasted and very aromatic.
3
Add sweet potato cubes, chickpeas, diced tomatoes, and coconut milk. Stir well, bring to a boil, then reduce heat to a steady simmer. Cook uncovered 20–22 minutes until the sweet potatoes are tender when pierced with a fork and the sauce has thickened to a rich, glossy consistency.
4
Stir in fresh spinach until wilted, about 1 minute. Season with salt. Serve over basmati rice with fresh cilantro. This curry improves the next day as the flavors deepen.