This vegan-friendly curry dish is a satisfying blend of aromatic spices, sweet potatoes, and protein-rich chickpeas that creates a hearty and nutritious meal. Enjoy it on its own, with warm naan, or over a bed of fluffy basmati rice.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon of ginger, grated
• 1 can (14 oz) of coconut milk
• 1 red bell pepper, sliced
• 2 tablespoons of curry powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• Salt and pepper to taste
• 1 cup of spinach leaves
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Spice It Up: Add the curry powder, cumin, coriander, and turmeric to the pot. Stir well to coat the onions and release the spices’ aromas.
4. Combine Main Ingredients: Add the diced sweet potatoes, chickpeas, coconut milk, and red bell peppers. Stir to combine all the ingredients. Season with salt and pepper to taste.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.
6. Finish with Greens: Stir in the spinach leaves and let them wilt in the curry for about 2 minutes.
7. Serve: Garnish with fresh cilantro and serve hot over cooked basmati rice.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

Nutrient	Amount
Calories	350
Protein	9g
Carbohydrates	55g
Dietary Fiber	12g
Sugars	8g
Total Fat	12g
Saturated Fat	6g
Sodium	450mg
Potassium	900mg
Vitamin A	200% DV
Vitamin C	35% DV
Iron	20% DV