Sweet Potato Chickpea Curry

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  2 tsp or 4g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  14 oz or 397g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Curry Paste, Garam Masala

  Patak's

  1 tablespoons or 50g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Spinach

  Raw

  1 cup or 30g

• Diced Tomatoes

  Canned - Del Monte

  14 oz or 397g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

Directions

1. 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.
2. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
3. (source: https://www.allrecipes.com/recipe/265472/vegan-sweet-potato-chickpea-curry/)

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