This flavorful curry is filled with nutritious ingredients that will satisfy your cravings without weighing you down. The combination of sweet potato and spinach give it a hearty, earthy flavor that mixes perfectly with the creamy texture of the coconut milk. The chickpeas add protein and texture, while the aromatic mixture of ginger, garlic, and chili give it a satisfying kick. Simmered in vegetable broth and seasoned with a mix of hot and sweet peppers, this dish is perfect for a cozy night in or as a colorful centerpiece for a dinner party. You won’t be able to resist going back for seconds!
Recipe
Serves 4
1 tbsp. oil
1 medium onion, chopped
1 inch ginger, grated
2 cloves garlic, minced
½ chili pepper, chopped
1 medium sweet potato, peeled, chopped
½ tsp. hot pepper
½ tsp. sweet pepper
½ tsp turmeric
14 oz. can chickpeas
⅔ cup vegetable broth
1 cup coconut milk, canned
3 cups spinach, chopped
How to Prepare
Heat the oil in a frying pan, add the onion, chopped ginger, garlic and chili pepper. Fry, stirring frequently for about 3 minutes.
Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.
Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.
Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice.
