Sweet Potato, Chickpea, Spinach and Coconut Curry
There is nothing more comforting than a warming curry. As with all curries, the flavors intensify and even better when made ahead of time. Serve the curry over
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.easyveganmealplan.com.
Cooking tools:
- Potato masher
- Grater
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring spoon
- Wooden spoon
Ingredients
- 4 teaspoon(s) coconut oil ((or sub another oil if preferred))
- 1 yellow onion (chopped)
- 3 clove(s) garlic (minced)
- 4 teaspoon(s) fresh ginger (grated)
- 1 1/2 teaspoons(s) cumin
- 1 teaspoon(s) turmeric
- 1 teaspoon(s) ground coriander
- ¼ teaspoon(s) red chili flakes
- 1 medium sweet potato (peeled and chopped)
- 1 14oz can(s) chickpeas (drained and rinsed)
- 1 14oz can(s) chopped tomatoes
- 1 14oz can(s) full-fat coconut milk
- 5 oz fresh or frozen spinach
- salt
- pepper
- cooked rice or quinoa (for serving)
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