Packed with nourishing veggie goodness, this sweet potato and chickpea curry is the perfect meal for a cold winter evening. Not only is it a great source of essential nutrients, but it’s also delicious, economical, and totally vegan!
Grab a steaming bowlful, pop on your favorite Netflix show, and snuggle in for the perfect cozy evening.
Ingredients:
- 2 large sweet potatoes, peeled and chopped into 1-inch cubes.
- 1 can chickpeas, drained
- 1 can coconut milk
- 2 tablespoons coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 thumb-size piece of ginger, peeled and finely chopped
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 cups veggie stock
- Handful of fresh or frozen spinach
- Small bunch of coriander, finely chopped
Instructions:
- Warm a large pot over medium heat and add the coconut oil.
- Add the onion and fry until soft and translucent.
- Add the garlic, ginger, spices, and a pinch of salt and cook for a few minutes, stirring frequently until fragrant.
- Add the chopped sweet potato, chickpeas, and coconut milk and mix well.
- Add the warm stock until the veggies are just covered.
- Cook on low heat for around 20 minutes until the sweet potato is tender.
- Add the spinach and cook for another few minutes until wilted.
- Turn off the heat, season to taste, and top with the chopped coriander.
- Serve with basmati rice or flatbreads, mango chutney, and a dollop of coconut yogurt.
- Enjoy this belly-warming bowl of winter nourishment!
