Description
A hearty vegan sweet potato curry packed with flavor.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can chickpeas, drained
- 2 cups spinach
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger, sauté until soft.
- Add sweet potatoes and curry powder, stir well.
- Pour in coconut milk and bring to a boil.
- Add chickpeas and reduce heat to simmer.
- Cook for 20 minutes until sweet potatoes are tender.
- Stir in spinach and cook until wilted.
- Season with salt and serve hot.
Notes
- Serve with rice or naan.
- Adjust spice level as desired.
- This curry keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sweet potato curry, vegan curry, healthy curry