Description
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 (15 ounce) can chickpeas, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can coconut milk
- 1 sweet potato, cubed
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon red chile flakes
- 1 cup baby spinach
Instructions
- Heat oil in a skillet over medium heat. Cook onion
- garlic
- and ginger in hot oil until softened
- about 5 minutes. Add chickpeas
- tomatoes
- coconut milk
- and sweet potato. Bring to a boil
- reduce heat to low
- and simmer until tender
- about 15 minutes.
- Season with garam masala
- cumin
- turmeric
- salt
- and chile flakes. Add spinach right before serving.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6