Chickpea, Sweet Potato & Spinach Curry

Chickpea, Sweet Potato & Spinach Curry

Chickpea, Sweet Potato & Spinach Curry

Martine Chin
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Servings 4
Calories 303 kcal

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
Keyword Vegetarian
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