Indian · dinner

Chickpea and Vegetable Coconut Curry

Name: Chickpea and Vegetable Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Chickpeas, cooked or canned and drained, 2 cans; Sweet potato, cubed, 1 large; Spinach, 3 cups; Canned coconut milk, 1 cup; Crushed tomatoes, canned, 1/2 can; Olive oil, 1 tbsp; Onion, chopped, 1 medium; Garlic, 4 cloves; Fresh ginger, grated, 1 tbsp; Curry powder, 1 tbsp; Lime juice, 1/2 lime; Fresh cilantro, 1/4 cup; Cooked brown rice, 1 1/2 cups; Salt, to taste

Chickpeas, sweet potato and spinach in a light coconut and tomato curry.

45 min4 servings

52917g76g20g

Coconut milk gives creaminess in a small amount. Sweet potato keeps the sauce thick and sweet.

Ingredients

Chickpeas, cooked or canned and drained2 cans
Sweet potato, cubed1 large
Spinach3 cups
Canned coconut milk1 cup
Crushed tomatoes, canned1/2 can
Olive oil1 tbsp
Onion, chopped1 medium
Garlic4 cloves
Fresh ginger, grated1 tbsp
Curry powder1 tbsp
Lime juice1/2 lime
Fresh cilantro1/4 cup
Cooked brown rice1 1/2 cups
Saltto taste

Steps

Soften the onion in the oil for 5 minutes, then add garlic, ginger and curry powder for 1 minute.
Add the sweet potato, tomatoes, coconut milk and 1/2 cup of water. Simmer covered for 12 minutes.
Add the chickpeas and cook 8 more minutes until the sweet potato is tender.
Stir in the spinach until wilted. Season with salt and lime juice.
Serve over brown rice with cilantro.

Log this in one tapEvery ingredient is already matched in Baseline.

Adapted from BS in the Kitchen