Vegan Sweet Potato Chickpea Curry
Ingredients
-
1
tablespoon
avocado oil
-
1
cup
diced white onion
-
1
tablespoon
garlic, minced
-
1
tablespoon
minced ginger
-
3
tablespoons
red curry paste
-
4
cups
diced sweet potatoes
-
3
medium
carrots, sliced
-
14
oz.
can low sodium chickpeas, drained and rinsed
-
14
oz.
can full fat coconut milk
-
½
cup
vegetable broth
-
3
cups
baby spinach
-
1
juice of
lime
-
¼
cup
chopped fresh cilantro
-
to taste
salt and pepper
Instructions
- Heat a large skillet to medium high heat.
- Add avocado oil and onion to the pan, sauté until translucent.
- Add minced ginger and garlic, sauté until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Add sweet potatoes and sauté for 2 minutes to coat with curry.
- Add carrots, chickpeas, coconut milk, and vegetable broth, stir and cover.
- Let simmer for 15 minutes until sweet potatoes are fork tender.
- Stir in lime juice, spinach, salt, and pepper, cooking until spinach is wilted.
- Finish with chopped cilantro and serve over rice or quinoa.
Nutrition Facts (estimated)
Servings
6
Calories
280
Total fat
13g
Total carbohydrates
36g
Total protein
8g
Sodium
369mg
Cholesterol
0mg
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