Sweet Potato Chickpea Curry
Sweet Potato Chickpea Curry is a quick and healthy one-pot meal! Healing vegetables and spices meld together to create the ultimate comfort dish. Perfect for an easy weeknight dinner!
- 1 T. ghee
- 4 cloves garlic minced
- 1 T. ground cumin
- 1 T. ground coriander
- 1 T. ground turmeric
- 1 t. dry mustard
- 1 t. ground black pepper
- 1 t. cinnamon
- kosher salt to taste
- 1 red chili pepper seeded and chopped
- 1 c. onion chopped (equivalent to one small onion)
- 13.5 oz. lite coconut milk
- 15.5 oz. chickpeas rinsed and drained
- 14 oz. crushed tomatoes
- 2 cups sweet potatoes diced in 1/4 inch pieces
- 1/2 cup vegetable broth
- 2 T. cilantro minced
- 2 cups baby spinach leaves
Heat the ghee in a large, 5- to 6-quart pan over medium-high heat. Add the onion and sauté, stirring occasionally for approximately 3 minutes. Reduce the heat to medium and add the pepper. Sauté approximately 7 minutes until onions are browned. Add spices, salt and pepper and garlic, stirring, for 2 minutes.
Stir in the sweet potato, tomatoes and coconut milk. Bring to a boil, then reduce heat to simmer for approximately 20 minutes, stirring occasionally. Once mixture has cooked for approximately 10 minutes, mash the potato mixture using a potato masher until chunky.
Stir in the chickpeas and spinach to cook for 3 minutes. Add 1/4 cup vegetable broth to thin sauce. Season to taste with salt and garnish with chopped cilantro.
We use a Dutch oven for this recipe. This curry is best served over your favorite steamed rice. We recommend jasmine, brown or basmati rice.
Calories: 262kcal | Carbohydrates: 42g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Sodium: 259mg | Potassium: 701mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7525IU | Vitamin C: 25.2mg | Calcium: 94mg | Iron: 3.9mg