A rich, creamy and comforting Indian based curry that is vegan, gluten-free and brimming with vibrant flavors from the sweet potatoes, spinach and chickpeas. Ready in 40 minutes.
Course:
Dinner
Cuisine:
Asian, Healthy, Indian
Servings: 3
Calories: 193 kcal
Author: Vicky Berman
-
1/2
medium yellow onion
chopped
-
2
teaspoons
ginger
minced
-
2
teaspoons
garlic
minced
-
2
tablespoons
coconut oil
-
1
tablespoon
curry masala powder
-
2
large sweet potatoes
peeled and cubed (about 3-4 cups)
-
1
teaspoon
salt
-
1
can coconut milk
-
1/2
cup
vegetable broth
-
1
can chickpeas
-
8
ounces
spinach
chopped
-
For garnish
1 lime zested and juiced and handful of fresh cilantro, chopped
-
In a small blender or mini food processor combine garlic, ginger and onion. Puree until paste forms (adding small amount of water if needed to puree the mix).
-
Heat coconut oil in large pot over medium heat and add the paste. Cook for 5 minutes, until lightly toasted.
-
Add curry masala powder and cook for 1 minute.
-
Add sweet potatoes, mix. Add salt.
-
Add coconut milk and vegetable broth.
-
Bring to a boil, reduce heat and cook until sweet potatoes are soft when pierced with a fork (10-15 minutes).
-
Add chickpeas and cook for a couple minutes.
-
Add spinach and remove from heat, stirring the mixture.
-
Serve garnished with lime juice, zest and fresh cilantro.
Nutrition Facts
Sweet Potato Curry Vegan Version
Amount Per Serving
Calories 193
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 1042mg45%
Potassium 771mg22%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
Vitamin A 19485IU390%
Vitamin C 25.3mg31%
Calcium 118mg12%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.