Coconut Chickpea and Sweet Potato Curry

Name: Coconut Chickpea and Sweet Potato Curry
Prep time: 255 min
Total time: 255 min
Yield: 4 servings
Cuisine: Indian-inspired
Ingredients: 2 tbsp Coconut oil; 2 pieces Yellow onion, finely diced; 2 tbsp Fresh ginger, grated; 1 tsp Cumin seeds; 2 tsp Ground coriander; 2 tsp Ground cumin; 1 tsp Ground turmeric; 0.5 tsp Chili powder; 2 tbsp Tomato paste; 2 pieces Sweet potatoes, peeled and cut into 2.5 cm cubes; 2 can Canned chickpeas, drained and rinsed; 1 can Full-fat coconut milk; 0.75 cup Vegetable stock; 1 tsp Salt; 1 tsp Garam masala; 1 piece Lime, juiced; 2 cup Baby spinach; 0.25 cup Fresh cilantro (garnish)

Indian-inspired · 255 mins

Chickpeas and sweet potatoes simmered in coconut milk with ginger and warm spices; no garlic.

O By Oliviac

Servings

2 tbsp Coconut oil
2 pieces Yellow onion, finely diced
2 tbsp Fresh ginger, grated
1 tsp Cumin seeds
2 tsp Ground coriander
2 tsp Ground cumin
1 tsp Ground turmeric
0.5 tsp Chili powder
2 tbsp Tomato paste
2 pieces Sweet potatoes, peeled and cut into 2.5 cm cubes
2 can Canned chickpeas, drained and rinsed
1 can Full-fat coconut milk
0.75 cup Vegetable stock
1 tsp Salt
1 tsp Garam masala
1 piece Lime, juiced
2 cup Baby spinach
0.25 cup Fresh cilantro (garnish)

Calories

711 kcal

Protein

14g

Carbs

83g

Fat

39g

Fiber

15g

Sugar

45g

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Build the Base

1. Heat the coconut oil in a large skillet over medium heat until shimmering. Add the cumin seeds and sizzle for 20 seconds until fragrant, then add the yellow onion with a pinch of the salt and cook, stirring often, for 15 minutes until deep golden brown.

2 tbsp Coconut oil, 2 pieces Yellow onion, finely diced, 1 tsp Cumin seeds, 1 tsp Salt
2. Stir in the ginger and cook for 1 to 2 minutes until the raw smell fades. Add the ground coriander, ground cumin, turmeric and chili powder and cook for 30 to 60 seconds to bloom the spices, then stir in the tomato paste and cook 1 minute more.

2 tbsp Fresh ginger, grated, 2 tsp Ground coriander, 2 tsp Ground cumin, 1 tsp Ground turmeric, 0.5 tsp Chili powder, 2 tbsp Tomato paste
Slow Cook

3. Scrape the onion mixture into a slow cooker. Add the sweet potatoes, chickpeas, coconut milk, vegetable stock and remaining salt, and stir to combine.

2 pieces Sweet potatoes, peeled and cut into 2.5 cm cubes, 2 can Canned chickpeas, drained and rinsed, 1 can Full-fat coconut milk, 0.8 cup Vegetable stock, 1 tsp Salt
4. Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the sweet potatoes are tender but still hold their shape.
Finish and Serve

5. Stir in the garam masala, lime juice and baby spinach, and let the spinach wilt for 5 minutes with the lid off. Taste and adjust the salt, then serve topped with fresh cilantro, with rice or flatbread if you like.

1 tsp Salt, 1 tsp Garam masala, 1 piece Lime, juiced, 2 cup Baby spinach, 0.2 cup Fresh cilantro (garnish)

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