Chickpea, Sweet Potato & Spinach Curry

Prep Time: 20 mins

Total Time: 40 mins

Meal Type: Lunch, Dinner,Side

Source: Living Plate Rx

Servings: 4    

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbs ginger, grated
• 1 sweet potato, peeled and diced
• 2 Tbs cilantro, chopped
• 2 Tbs parsley, chopped
• 2 Tbs scallions, chopped
• 1 lime, zested and juiced
• 2 Tbs coconut oil
• 1 Tbs cumin seeds
• 1 tsp garam masala
• 1 tsp curry powder
• 1 14-oz can chickpeas, drained and rinsed
• 14 oz tomatoes, diced, canned
• 1 14-ounce can coconut milk
• 1 tsp red chili paste
• 1 5-ounce bag baby spinach

Directions

Prep

1. Prepare onion, garlic, ginger, sweet potato, cilantro, parsley, scallions, and lime as directed.

Make

1. In a large saucepan, add the coconut oil, cumin seeds, garam marsala, curry powder, garlic, ginger, and onion and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the sweet potato, chickpeas, tomatoes with their juices, coconut milk and red chili paste. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork tender.
3. Stir in the spinach and cook until wilted. Season with salt and black pepper to taste. Right before serving stir in chopped herbs and lime zest and juice, and serve with your favorite grain and a dollop of yogurt.

Tips from Elisa & Ellen:  Store in an airtight container in the fridge for 3 days, or in the freezer for up to 1 month.