Skip to content Skip to sidebar Skip to footer
Home / chickpea / curry / potato / recipe / spinach / sweet

Sweet Potato Chickpea And Spinach Curry Recipe

Post a Comment

This easy and healthy Sweet Potato, Chickpea and Spinach Curry is a 30 minute one pot wonder
This easy and healthy Sweet Potato, Chickpea and Spinach Curry is a 30 minute one pot wonder from www.pinterest.com

Description

This sweet potato chickpea and spinach curry recipe is a delicious and healthy dish that is perfect for any meal. It is a vegan and gluten-free recipe that is packed with nutrients and flavor. The combination of sweet potatoes, chickpeas, and spinach creates a hearty and filling meal that is perfect for colder weather.

Prep Time

The preparation time for this recipe is approximately 15 minutes. This includes peeling and chopping the sweet potatoes and onions, mincing the garlic, and measuring out the spices and other ingredients.

Cook Time

The cook time for this recipe is approximately 30 minutes. This includes cooking the sweet potatoes and onions, adding the spices and other ingredients, and simmering the curry until it is thick and flavorful.

Ingredients

  • 2 large sweet potatoes, peeled and chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 cups fresh spinach
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh cilantro (optional)

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Wooden spoon or spatula

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chopped onion and sweet potatoes and cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the sweet potatoes are starting to soften.
  3. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
  4. Add the chickpeas, diced tomatoes (with their juices), coconut milk, and spices. Stir well to combine.
  5. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and the curry has thickened.
  6. Add the fresh spinach and stir until wilted.
  7. Remove the pot from the heat and let the curry cool for a few minutes.
  8. Serve the curry over rice or with naan bread, garnished with chopped fresh cilantro if desired.

Notes

  • This curry can be made ahead of time and reheated on the stovetop or in the microwave.
  • Feel free to adjust the spices to your liking, adding more or less depending on your preference.
  • If you don't have fresh spinach, you can use frozen spinach instead. Just be sure to thaw and drain it before adding it to the curry.
  • This curry can be stored in an airtight container in the fridge for up to 3-4 days.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 10g
  • Saturated fat: 6g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total carbohydrates: 35g
  • Dietary fiber: 8g
  • Sugars: 8g
  • Protein: 7g

Recipe Tips

  • Be sure to use a large pot or Dutch oven for this recipe, as there is quite a bit of liquid in the curry.
  • You can add other vegetables to this curry if you like, such as bell peppers, carrots, or zucchini.
  • For a spicier curry, add a chopped jalapeno pepper or a pinch of cayenne pepper.
  • Leftover curry can be frozen for up to 3 months.

Enjoy this delicious and healthy sweet potato chickpea and spinach curry recipe!


Post a Comment for "Sweet Potato Chickpea And Spinach Curry Recipe"