This chickpea curry recipe with sweet potato and spinach is seasoned with fragrant spices for a yummy vegan dish Serve with basmati rice and naan bread
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat oil in a skillet over medium heat. Cook onion
garlic
and ginger in hot oil until softened
about 5 minutes. Add chickpeas
tomatoes
coconut milk
and sweet potato. Bring to a boil
reduce heat to low
and simmer until tender
about 15 minutes.
Season with garam masala
cumin
turmeric
salt
and chile flakes. Add spinach right before serving.