Creamy Chickpea & Sweet Potato Curry with Spinach
Get ready to fall in love with your new favorite comfort food: Creamy Chickpea & Sweet Potato Curry with Spinach. 🥣This one-pot wonder brings together tender chickpeas, caramelized sweet potatoes, and vibrant spinach in a silky curry sauce that’s equal parts cozy and crave-worthy. It’s bursting with plant-based protein, fiber, and anti-inflammatory goodness, keeping you satisfied while supporting steady energy and health. Whether you’re meal-prepping for the week or craving something warm and nourishing on a chilly night, this curry delivers big flavor and feel-good fuel, with minimal chopping and maximum flavor. 🥥🍠🌿
Equipment
- large saucepan
Ingredients
- 2 Tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 Tablespoon ginger grated
- 1 Tablespoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 sweet potato peeled and diced
- 1 14- ounce can chickpeas low-sodium, drained and rinsed
- 1 14- ounce can of diced tomatoes low-sodium, not drained
- 1 14- ounce can light coconut milk
- 1 teaspoon red chili paste
- 1 5- ounce bag baby spinach
- salt and freshly ground pepper to taste
- 2 Tablespoons fresh cilantro chopped
- 2 Tablespoons fresh parsley chopped
- 1 lime zested and juiced
Instructions
- In a large saucepan over medium heat, add the olive oil, onion, garlic, ginger, cumin seeds, garam masala, and curry powder. Cook for 3 to 5 minutes, or until the onion is soft and translucent.
- Add the sweet potato, chickpeas, tomatoes with their juices, coconut milk, and red chili paste. Stir to combine, cover, and simmer over medium heat for 20-30 minutes, until the potatoes are tender enough to be pierced with a fork.
- Stir in the spinach and cook until wilted. Season with salt and black pepper to taste. Stir in the cilantro, parsley, and lime zest and juice. Serve with a dollop of yogurt.
0 Comments