Chick pea, sweet potato & spinach curry
It's time to show some love by going back on the vegan side for the day. Make your mark with a meat-free meal, for animals and sustainability.
Ingredients
What you need
- 1 tbsp oil
- 1 medium onion, chopped
- 3 cm ginger, grated
- 2 cloves garlic, minced
- 1/2 chilli pepper, chopped
- 1 medium sweet potato, peeled, chopped
- 1/2 tsp tsp of hot pepper
- 1/2 tsp sweet pepper
- 1/2 turmeric
- 400 g can chickpeas
- 150 ml vegetable broth
- 250 ml coconut milk, canned
- 100 g spinach, chopped
Instructions
- Heat the oil in a frying pan, and add the chopped ginger, garlic and chilli pepper.
- Fry, often stirring, for about 3 minutes. Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.
- Next, add the chickpeas and the brine, broth and coconut milk. Mix everything and bring it to a boil.
- Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
- Finally, add the spinach, mix and remove the heat, and wait until it is wilted. Serve with rice.
Notes
Key Feature
- Dairy-free
- Gluten-free
- Meal prep friendly
- Vegan
- Quick and easy
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Nutrition
Serving: 1gCalories: 328kcalCarbohydrates: 38gProtein: 11gFat: 16g
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