Chickpea and sweet potato coconut curry
Recipe (4 servings) ingredients:
- 4 tbs olive oil
- 1 tbs cumin powder
- 1tbs Indian curry powder
- 1 tbs paprika powder
- 1 tsp coriander powder
- 1 onion finely chopped
- 1 garlic clove minced
- 1 can of chickpeas, rinsed and drained
- 2 medium sized sweet potatoes, peeled and chopped into dice of about 1cm
- 300 g canned diced tomatoes
- 400 ml coconut milk
- 200g baby spinach
- salt, pepper
In a large saucepan, heat the olive oil over medium heat. Add all the spices and toast for about a minute until the color is a bit darkened. Add the onion and saute for about 2-3 minutes, until the onion is soft and translucent. Add the minced garlic and stir for another minute.
Add the sweet potatoes, the coconut milk and the tomato sauce. Cook for about 15 minutes over medium heat. Once the potatoes start to soften, ad the chickpeas and cook until the potatoes become soft. In case you would like to thicken the sauce, mash some of the mixture with a mash potato masher or a fork.
Add the baby spinach and cook until wilted. Season with salt and pepper.
Serve with basmati rice, quinoa or noodles and enjoy !
I am sure you will love this dish!
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