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Vegan Sweet Potato Chickpea Curry

This chickpea curry recipe made with sweet potatoes, spinach, tomatoes, and coconut milk uses fragrant Indian spices to make a delicious vegan meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian, Indian Inspired
Calories: 293
Ingredients Method Nutrition

Ingredients
  

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
  • 0.5 teaspoon salt
  • 0.25 teaspoon red chile flakes
  • 1 cup baby spinach

Method
 

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

Nutrition

Calories: 293kcalCarbohydrates: 22gProtein: 5gFat: 22gSaturated Fat: 13gSodium: 515mgFiber: 5gSugar: 3g

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