Easy Sweet Potato Curry
Ingredients
The base
-
2
tablespoons
coconut oil
-
½
large
red onion, finely diced
-
14
ounces
fresh tomatoes, diced
-
¾
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
3
cloves
garlic, minced
The spices
-
1½
tablespoons
garam masala
-
1
teaspoon
curry powder
-
¾
tablespoon
paprika
-
¼
teaspoon
cumin
The main ingredients
-
1
cup
cooked chickpeas
-
1
pound
sweet potatoes, peeled and cubed into 1 inch pieces
-
13.5
ounces
coconut milk
-
1
small
lime, juiced
-
3
cups
spinach
Instructions
- Heat coconut oil in a deep pot over medium-high heat.
- Add onions and tomatoes, season with salt and pepper, and cook until the tomatoes release their juices and onions soften.
- Stir in chickpeas and sweet potatoes, then add garlic and spices, cooking until fragrant.
- Pour in coconut milk, bring to a boil, then reduce to a simmer for 20 to 30 minutes until sweet potatoes are tender.
- Mix in spinach and lime juice, adjust seasoning if needed, and let it cool slightly before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
344
Total fat
22.8g
Total carbohydrates
33.2g
Total protein
6.6g
Sodium
452.8mg
Cholesterol
0mg
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