Description
A cozy, comforting, and nourishing plant-based meal made in just one pot, packed with warm spices, tender sweet potatoes, and hearty chickpeas.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale
- Fresh cilantro, for garnish
- Lime juice, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add curry powder, cumin, paprika, and red pepper flakes. Stir well to toast the spices.
- Add sweet potatoes and chickpeas, then pour in coconut milk and vegetable broth.
- Bring to a gentle simmer, cover, and cook for 15–18 minutes until sweet potatoes are fork-tender.
- Stir in spinach and cook for 1–2 minutes until wilted.
- Season with salt, pepper, and a squeeze of fresh lime juice.
- Garnish with cilantro and serve warm with rice, naan, or quinoa.
Notes
- Make it spicier with extra chili flakes.
- Add cauliflower or bell peppers for more veggies.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg