A rich, creamy chickpea curry that is vegan, dairy free, and gluten free. Super satisfying and a quick, one-pot meal for any night of the week. Great as leftovers, too!
- 1 tablespoon olive oil
- 1 med sweet onion, sliced thinly about 1 cup
- 1 med sweet potato, peeled and chopped about 1 cup of 1/2" pieces
- 1 1/2 teaspoons chopped garlic
- 1 inch fresh ginger, diced about 2 teaspoons (or 1/2 teaspoon of ground ginger)
- 1 tablespoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 14.5 oz can diced tomatoes drained
- 1 13.5 oz can coconut milk
- 1 15.5 oz can chickpeas drained
- 1 cup baby spinach leaves torn
- Juice from 1 fresh lime about 2 tablespoons
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In a large pot, heat olive oil over medium high heat. Add the onions and a pinch of salt. Saute until the onions begin to soften, about 3 minutes.
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Add sweet potatoes to the pot and continue sauteing 3-4 more minutes, until potatoes begin to brown (they will still be hard). Add the ginger and garlic and saute for one minute more.
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Next, add the spices (garam masala, turmeric, pepper, cayenne and salt.) Combine with a spatula, and allow the spices to cook into the mixture for 1-2 minutes.
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Add the drained tomatoes, and combine. Allow the tomatoes to cook down for 3-5 minutes, to release more of their liquid.
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Pour in the coconut milk and the drained chickpeas. Stir the mixture well, then allow to come to a gentle boil. Reduce heat and simmer, partially covered, for 8-10 minutes.
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Stir in the spinach, then remove from heat and cover. Allow it to rest for 2 minutes so the spinach will be softened.
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Add the lime juice and stir. Taste and adjust seasonings as desired.
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Serve as is, or over brown rice, or with crunchy tortilla chips or fresh naan.
The long-ish list of ingredients might make you think this is complicated. It's truly a snap. The only 'prep' you'll do is slice an onion and chop a sweet potato. The rest is measuring, opening, pouring - easy!
Cayenne delivers a low, but intense, heat. For my family 1/8 of a teaspoon is enough - but you know your heat tolerance best, so adjust as you see fit!
Coconut milk separates a little in the can. Shake the can well before opening it, then be sure to scrape out all the delicious coconut cream stuck to the sides!