Chickpea, Sweet Potato & Spinach Curry
Chickpea, Sweet Potato & Spinach Curry
Ingredients
- 1 tbsp oil
- 1 medium onion chopped
- 1 inch ginger grated, 3cm
- 2 cloves garlic minced
- 1/2 chilli pepper chopped
- 1 medium sweet potato peeled, chopped
- 1/2 tsp of hot pepper
- 1/2 tsp turmeric
- 14 oz can chickpeas 400g
- 2/3 cup vegetable broth 150ml
- 1 cup coconut milk canned, 250ml
- 3 cups spinach chopped, 100g
Instructions
- Heat the oil in a frying pan, add the chopped ginger, garlic and chilli pepper. Fry often stirring for about 3 minutes.
- Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.
- Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.
- Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
- Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice.
Nutrition
Calories: 303kcalCarbohydrates: 32gProtein: 8gFat: 18gSaturated Fat: 11gSodium: 491mgPotassium: 641mgFiber: 7gSugar: 4gVitamin A: 10277IUVitamin C: 20mgCalcium: 93mgIron: 4mg
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