Empty My Fridge
Chickpea Sweet Potato Spinach Curry
Ingredients
- Oil1 tsp
- Cumin½–¾ tsp
- Red onion½
- Garlic · chopped3 cloves
- Ginger · chopped½ inches
- Coriander seed · powder1 tsp
- Garam masala½ tsp
- Turmeric½ tsp
- Cinnamon¼ tsp
- Black pepper¼ tsp
- Chili powder¼–½ tsp
- Tomato · chopped2
- Chickpea · drained15 oz
- Sweet potato · chopped peeled1–1 ½ cups
- Salt¾ tsp
- Spinach · chopped1 ½–2 cups
- Lemon1 tsp
Instructions
- Heat the oil in a skillet over medium heat, add the cumin seeds and toast until fragrant and deeply colored.
- Add the onion, garlic and ginger and cook until translucent.
- Stir in the spices and cook for 30 seconds.
- Add the tomatoes with a splash of water, cover and cook for 4 to 5 minutes until saucy, mashing the larger pieces.
- Add the chickpeas, sweet potato, 2 cups water and salt. Cover and cook for 15 minutes.
- Stir in the spinach and lemon juice, lower the heat to low-medium and simmer for 5 to 10 minutes until it reaches the desired consistency. Taste and adjust salt and spice.
Summarized from Vegan Richa's video. Watch it for the details.
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