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Vegetable Curry | What's For Dinner

Ingredients

1 large sweet potato, peeled and cubed15 oz canned chickpeas, drained14 oz light coconut milk3 cups baby spinach14 oz diced tomatoes1 medium yellow onion, diced3 cloves garlic cloves, minced1 tbsp fresh ginger, grated2 tbsp curry powder1/2 tsp ground turmeric1 tbsp olive oil1 tsp salt3 cups cooked basmati rice

Instructions

1

Heat olive oil in a large pot over medium heat. Cook onion for 4 minutes. Add garlic and ginger, cook 1 minute.

2

Add curry powder and turmeric. Stir 30 seconds until fragrant. Add sweet potato and stir to coat in spices.

3

Pour in coconut milk and diced tomatoes. Bring to a simmer and cook 15 minutes until sweet potato is tender.

Tip: Light coconut milk keeps this lighter. Full-fat works too if you prefer it richer.

4

Add chickpeas and spinach. Cook 3 more minutes until spinach wilts and chickpeas are heated through. Season with salt.

5

Serve over steamed basmati rice.

Nutrition per Serving

340kcal

Calories

12g

Protein

50g

Carbs

10g

Fat

9g

Fiber

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