Sweet Potato Chickpea Curry
A quick and easy warming curry that’s perfect for the winter. It’s one of my favorite week night meals because it all comes together in a pot in under 30 minutes. Perfect with rice or on it’s own!
Sweet Potato Chickpea Curry
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1-inch nob of ginger, peeled and minced
- 1/2 cup diced celery
- 1 zucchini, cut into half-moons
- 1 small eggplant or 1/2 a large eggplant, diced into cubes
- 1 large sweet potato, diced into cubes
- 1 large tomato, diced
- 1 can of chickpeas, drained and rinsed
- 1 can of light coconut milk
- 1.5-2 tbsp curry powder
- 1.5 tsp cumin
- .5 tsp turmeric
- Salt to taste
- A few large handfuls of spinach.
- The juice of one lime.
Instructions
- Start by steaming or boiling the chopped sweet potato until it can be pierced through with a fork.
- In a pot over low heat, add 1 tbsp of olive oil followed by the onion, garlic, ginger and celery. Sautee for around 5 minutes or until they've cooked down and become soft.
- Add the zucchini, eggplant and tomato and cook for another few minutes until the veggies are soft. Then, stir in the spices.
- Next, add the chickpeas, coconut milk and steamed sweet potato. Stir until everything is combined.
- Lastly, add the spinach and the juice of one lime. Stir once again. Cover the pot and let the curry simmer for 10-15 minutes.
- Serve with rice or on its own!