Sweet Potato Curry with Spinach and Chickpeas
A flavorful, creamy curry with sweet potatoes, spinach, and chickpeas, perfect for a comforting meal!
- Total Time: 1 hour 5 minutes
Ingredients
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- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 (14 oz) can coconut milk
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups fresh spinach
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the sweet potatoes: In a large pot, heat olive oil over medium heat. Add the diced sweet potatoes and sauté for 5-7 minutes, stirring occasionally, until they begin to soften. Remove and set aside.
- Sauté onions and garlic: In the same pot, add a bit more oil if needed and sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the spices: Stir in the curry powder, turmeric, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to toast the spices.
- Simmer the curry: Add the coconut milk, diced tomatoes (with juices), chickpeas, and sweet potatoes to the pot. Stir to combine. Bring the mixture to a simmer, reduce the heat, and cook for about 20 minutes, or until the sweet potatoes are tender.
- Add spinach: Once the sweet potatoes are soft, stir in the fresh spinach and cook for an additional 3-5 minutes, until wilted and fully incorporated.
- Finish and serve: Stir in the lime juice and adjust the seasoning with salt and pepper as needed. Serve the curry over rice, quinoa, or enjoy it on its own. Garnish with fresh cilantro.
- Prep Time: 20
- Cook Time: 45
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