Vegetable Curry

A warming, coconut milk vegetable curry with chickpeas, sweet potato, and spinach. Deeply spiced and satisfying — vegan and gluten-free.

Ingredients

• •1 can (400ml) coconut milk
• •1 can (400g) chickpeas, drained
• •1 medium sweet potato, cubed
• •2 cups spinach
• •1 can (400g) crushed tomatoes
• •1 onion, diced
• •3 cloves garlic, minced
• •1 teaspoon grated ginger
• •2 teaspoons curry powder
• •1 teaspoon turmeric
• •1 tablespoon vegetable oil
• •Salt to taste

Instructions

1. 1. Heat oil in a large pot over medium heat. Cook onion for 5 minutes until softened.
2. 2. Add garlic, ginger, curry powder, and turmeric. Stir for 1 minute until fragrant.
3. 3. Add sweet potato and stir to coat with spices. Cook for 2 minutes.
4. 4. Pour in crushed tomatoes and coconut milk. Stir to combine. Add chickpeas.
5. 5. Simmer uncovered for 15–18 minutes until sweet potato is tender and the sauce has thickened.
6. 6. Stir in spinach and let it wilt for 2 minutes. Season with salt. Serve over basmati rice.