Vegan Sweet Potato Chickpea Curry Yummy vegan curry dish. Serve with basmati rice and naan bread.
Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.Advertisement
Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Per Serving: 293 calories; protein 5.1g; carbohydrates 22.3g; fat 21.6g; sodium 515mg.