Description
A flavorful vegan sweet potato curry that is easy to make.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can chickpeas, drained
- 2 cups spinach
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Stir in curry powder and turmeric. Cook for 1 minute.
- Add sweet potatoes and coconut milk. Bring to a boil.
- Reduce heat and simmer for 15 minutes until sweet potatoes are tender.
- Mix in chickpeas and spinach. Cook until spinach wilts.
- Season with salt to taste. Serve hot.
Notes
- Serve with rice or naan.
- Can add other vegetables as desired.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sweet potato curry, vegan curry, healthy curry