Who doesn’t love a good curry? And what makes it even better is knowing it’s good for you! Not only is this vegan meal healthy, it is DELICIOUS! Meat-eaters will have nothing to complain about.
Try it out and let us know what you think!
Ingredients:
– 5 oz. baby spinach
– 15 oz. can chickpeas (drained and rinsed)
– 2 cloves garlic (minced)
– 1 tbsp. fresh grated ginger
– 1 lime
– 2 sweet potatoes (cubed)
– 1 bunch cilantro
– 1 14 oz. can full fat coconut milk
– 1 15 oz. can tomato sauce
– 2 teaspoons garam masala
– 1/2 teaspoon paprika
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne
– 1 tbsp. olive oil
– cooked rice
Instructions:
- Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute.
- Add the sweet potatoes, chickpeas, coconut milk, tomato sauce, and all of the spices and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
- Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice and garnish with cilantro, if desired.