I discovered this recipe at a diner. Our friend's mom (an incredible woman, with a beautiful soul and energy) was visiting him and had prepared this incredible vegan curry for us that evening. I was blown away and asked her for her recipe. Hers had butternut squash instead of sweet potato, but I find these two are very interchangeable, if you don't have the other.. Serve this delicious curry with jasmine rice (or have it on its own!!) Garnish with fresh Cilantro leaves. And I personally like to add a drizzle of lime juice to add a little kick. Try it!

Instructions

Heat up the olive oil in a large and deep saute pan.
Peel and mince your onion. Chop garlic thinly. Then sauté onion and garlic in your pan for 5 min on low heat (let them "sweat"). Add curry paste and mix well.
Peel and chop your sweet potato in small cubes, and add to your pan. Toss and turn with a wooden spoon.
Add the tomatoes, mix well and cook, covered, on low heat, for another 15 min.
Then add Coconut Milk and turn the heat up to medium. Cook covered for another 15min.
When your sweet potatoes are tender (check with a knife), add the chickpeas. Cook for another 5 min.
Add salt, and taste:-)
Turn the heat off, and add the fresh spinach leaves (the heat will wilt them!)

Nutrition Facts

Calories

469.48

Fat (grams)

25.46

Sat. Fat (grams)

15.08

Carbs (grams)

51.84

Fiber (grams)

12.59

Net carbs

39.25

Sugar (grams)

12.72

Protein (grams)

14.66

Sodium (milligrams)

285.65

Cholesterol (grams)

0.00

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

VEGAN CURRY CHICKPEA, SWEET POTATO & SPINACH