RECIPE

Chickpea Sweet Potato Curry

Recipe Created For

Rice Pot

Main Course

Vegetables

Cook Time

Under 1 Hour

Serving Size

2-4

Cook Mode

INGREDIENTS

1 tbsp vegetable oil
1 medium onion, chopped
3 garlic cloves, chopped
2 cans unsalted chickpeas, drained (14 oz cans)
1 medium sweet potato, peel and cut into cubes
3 tbsp Thai red curry paste
1 can of full-fat coconut milk (14oz can)
1 cup vegetable broth
1/2 tsp turmeric
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
1 cup spinach leaves
Cilantro, yogurt and peanuts to top (optional)

INGREDIENTS

1 tbsp vegetable oil
1 medium onion, chopped
3 garlic cloves, chopped
2 cans unsalted chickpeas, drained (14 oz cans)
1 medium sweet potato, peel and cut into cubes
3 tbsp Thai red curry paste
1 can of full-fat coconut milk (14oz can)
1 cup vegetable broth
1/2 tsp turmeric
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
1 cup spinach leaves
Cilantro, yogurt and peanuts to top (optional)

Heat the vegetable oil in the Rice Pot on medium-high heat, then add the onions and let cook for 1-2 minutes until translucent. Next, add the garlic, sweet potatoes, chickpeas and curry mix together, letting cook for another 2 minutes.

Add the coconut milk, vegetable broth, turmeric, soy sauce, honey and lime juice and bring to a light boil, then cover the pot, reduce the heat to low and let simmer for 15-20 minutes. Remove the lid and add the spinach leaves, mixing together and letting the spinach wilt into the curry for 5 minutes.

Taste and adjust any seasoning as needed and serve.

Recipe created by @ChoosingChia