Sweet Potato Chickpea Curry

By The Food Blog

Ingredients

2 tbsp olive oil
1 medium onion (diced)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
28 ounce can diced tomatoes (drained)
14 ounce can coconut milk
14 ounce can chickpeas (drained)
1 large sweet potato (peeled & cut into 1 inch cubes)
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1/2 tsp salt
1/2 tsp dried red chili flakes (more or less to taste)
1/2 tsp black pepper
1 cup baby spinach leaves
lime wedges (for serving)
fresh cilantro (for garnish)

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Heat oil in a large skillet over medium heat and cook, stirring often, until softened, but not brown, about 5 minutes. Add the garlic and ginger and sauté for one minute.

Stir in garam masala, cumin, turmeric, chili flakes, salt, and pepper. Sauté for one minute, stirring occasionally.

Add coconut milk, tomatoes, chickpeas, and sweet potatoes. Stir and bring to a boil, then reduce heat to medium-low.

Simmer until sweet potatoes are tender and sauce is thickened, about 15 minutes.

Just before serving, stir in the spinach until just wilted.

Garnish with cilantro. Serve hot, with lime wedges, naan bread and/or basmati rice.