Vegan

Vegan Sweet Potato Chickpea & Spinach Curry

by Eleftheria Gregoriou
by Eleftheria Gregoriou

Vegan Sweet Potato Chickpea & Spinach Curry

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Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 8 voted )

Ingredients

  • 500g frozen peeled chickpeas
  • 5 cups water
  • 1 tbs coconut oil
  • 1 tbs minced fresh ginger
  • 3 cloves garlic, minced
  • 1 large onion, diced small
  • 1 red pepper
  • 3 tbs red curry paste
  • 1 tbs tomato paste
  • 2 medium sweet potatoes, cut into cubes
  • 1 carrot cut into slices
  • 1 can coconut milk ( you may use full fat or light coconut milk)
  • 1/2 cup water
  • 1/2 freshly ground black pepper
  • 1 1/2 tsp sea salt
  • 2 package baby spinach
  • 2 tbs lemon juice

Instructions

  1. Add the chickpeas directly from frozen to a pot and add 5 cups of water and cook for 30 minutes
  2. In a large saucepan heat the oil over medium heat. Add the ginger, garlic and onion and cook for 2-3 minutes, until the onion is soft. Stir in the curry paste and tomato paste, then add the sweet potatoes, carrot, red pepper, chickpeas, coconut milk, 1/2 cup of water, salt, lemon juice, pepper and stir to combine
  3. Cook for 20 - 30 minutes until the sweet potatoes and carrot are cooked
  4. Stir in the spinach and cook for about 1 minute

Enjoy!

 

I am Eleftheria and this blog is where I write about the food I make. I was born with love for food and cooking. Cooking is the way my creative side comes out. You will find here a lot of healthy recipes that are not boring. Welcome to my Blog!

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