Vegan Sweet Potato Chickpea Curry
This chickpea curry recipe with sweet potato and spinach is seasoned with fragrant spices for a yummy vegan dish. Serve with basmati rice and naan bread.
olive oil
3
tablespoons
onion, chopped
1
garlic, minced
2
cloves
minced fresh ginger root
2
teaspoons
chickpeas, drained
1
(15 ounce) can
diced tomatoes
1
(14.5 ounce) can
coconut milk
1
(14 ounce) can
sweet potato, cubed
1
garam masala
1
tablespoon
ground cumin
1
teaspoon
ground turmeric
1
teaspoon
salt
½
teaspoon
red chile flakes
¼
teaspoon
baby spinach
1
cup
 Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
  Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.
