Chickpea Potato Spinach Curry is the perfect dish to make during the cold, winter season. It provides that comfort we all crave and makes plenty to have during the entire week.
- 4 tsp coconut oil, for sauteeing
- 1 tbsp cumin seeds
- 1 tbsp minced garlic
- 1 sweet onion (medium-sized), finely chopped
- 1 tsp fine sea salt
- 4 tsp ground ginger
- 2 tsp ground turmeric
- 1/4 tsp red pepper flakes (or cayenne pepper), to taste based on your preference
- 1 sweet potato, large
- 1 15 oz can chickpeas, drained and rinsed
- 1 15 oz can diced tomatoes, with juices
- 1 15 oz can light coconut milk
- 2 cups baby spinach
In a large saucepan, heat the coconut oil over medium heat and add in the cumin seeds.
When you hear the cumin seeds sizzle, that's when the pan is warm enough
Add in the finely diced onions
Sauté until the onion is soft and translucent
Add the garlic, ginger, turmeric and red pepper flakes (or cayenne pepper)
Stir the mixture until fully combined and the garlic is soft with a slight caramelization
Add the sweet potato, chick peas, tomatoes (including their juices in the can), and the can of coconut milk
Give everything a mix, cover and simmer over medium heat. Stirring every 10 minutes
Simmer for ~1 hour until the sweet potatoes are softened and the curry has thickened
As the sweet potato softens, it transforms the curry into the thick texture as a lot of the sweet potato becomes more of a mash
When the curry is at this stage, stir in the bag of spinach until cooked fully and wilted
Let simmer for another ~5 minutes
Cool slightly before eating (it can burn your mouth - I learned from personal experience)
Enjoy!
Calories: 223kcal, Carbohydrates: 33g, Protein: 7g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 559mg, Potassium: 541mg, Fiber: 7g, Sugar: 8g, Vitamin A: 7607IU, Vitamin C: 9mg, Calcium: 82mg, Iron: 4mg