Sweet Potato, Chickpea, Spinach and Coconut Curry
There is nothing more comforting than a warming curry. As with all curries, the flavors intensify and even better when made ahead of time. Serve the curry over rice or quinoa.
- 4 teaspoon(s) coconut oil (or sub another oil if preferred)
- 1 yellow onion chopped
- 3 clove(s) garlic minced
- 4 teaspoon(s) fresh ginger grated
- 1 1/2 teaspoons(s) cumin
- 1 teaspoon(s) turmeric
- 1 teaspoon(s) ground coriander
- ¼ teaspoon(s) red chili flakes
- 1 medium sweet potato peeled and chopped
- 1 14oz can(s) chickpeas drained and rinsed
- 1 14oz can(s) chopped tomatoes
- 1 14oz can(s) full-fat coconut milk
- 5 oz fresh or frozen spinach
- salt & pepper to taste
- cooked rice or quinoa for serving
- Heat the coconut oil in a large pot, over medium heat. Add in the onion, garlic, and ginger, and satué until the onions turn translucent and begin to brown, about 5 minutes. Now add the cumin, turmeric, coriander, and chili flakes, and stir and toast the spices for 1 minute until fragrant.
- 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 are 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.
Serving: 1serving without rice (recipe makes 4 servings) | Calories: 412kcal | Carbohydrates: 37g | Protein: 10g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 495mg | Potassium: 1028mg | Fiber: 9g | Sugar: 6g | Vitamin A: 11517IU | Vitamin C: 25mg | Calcium: 158mg | Iron: 8mg