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Loading...| 1 onion | |
| 2 garlic cloves | |
| 1 cm piece of ginger | |
| 1 tsp garam masala | |
| 1 tsp cumin | |
| 1 tsp turmeric | |
| 1 tsp ground coriander | |
| 1 sweet potato | |
| 1 can of chickpeas | |
| 2 tbsp tomato puree | |
| 1 can of coconut milk | |
| 1 handful of spinach | |
| Salt to taste | |
| Oil |
| 1. | Peel and dice the onion, garlic, and ginger. Heat oil in a pan and add the onion, garlic, and ginger. Cook until the onion is translucent. |
| 2. | Add the garam masala, cumin, turmeric, and coriander to the pan. Fry for a minute. |
| 3. | Peel and dice the sweet potato. Drain the chickpeas. Add the sweet potato and chickpeas to the pan with the tomato puree. |
| 4. | Add the can of coconut milk. Simmer for 15-20 minutes, until the sweet potato is cooked through. |
| 5. | Rinse the spinach and add it to the pan. |
| 6. | Season with salt to taste. |
This vegan curry is rich in protein, fiber, and healthy fats.
It also contains many health-promoting spices such as turmeric and ginger.
The sweet potato curry is high in calories and carbohydrates, so it may not be suitable for those on a low-carb diet.
Sweet potatoes provide numerous health benefits, such as supporting gut health and boosting immunity. The chickpeas and spinach in this recipe are also great sources of iron and other important micronutrients.
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