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Chickpea Sweet Potato Spinach Curry

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Indian
Keyword: vegan 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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