Chickpea Sweet Potato Spinach Curry
Servings: 4
Ingredients
- 1/4 cup low-sodium vegetable broth
- 1 tsp ground cumin
- 1 red onion chopped
- 6 cloves garlic chopped
- 1 inch ginger grated
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 0.5 to 1 tsp cayenne pepper
- 2 cans fire-roasted diced tomatoes
- 1 30 oz can chickpeas rinsed and drained
- 1 sweet potato peeled and chopped
- 2 cups water
- 1 can coconut milk
- 1.5 tsp salt
- 4 cups baby spinach
- 2 tsp lemon juice
- 2 cups brown rice
Instructions
- Heat vegetable broth and cumin for 1-2 minutes until they get fragrant. Add onions, garlic and ginger and cook until translucent. Add the spices and mix in.
- Add tomatoes and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.
- Add chickpeas, sweet potatoes, water, coconut milk and salt. Stir, cover and cook for 15-20 minutes.
- Add in the spinach and lemon juice. Serve with brown rice.
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