Vegan Chickpea and Sweet Potato Curry
Ingredients List
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3 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 teaspoons minced fresh ginger root
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1 (15 ounce) can chickpeas, drained
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1 (14.5 ounce) can diced tomatoes
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1 (14 ounce) can coconut milk
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1 sweet potato, cubed
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1 tablespoon garam masala
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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½ teaspoon salt
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¼ teaspoon red chile flakes
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1 cup baby spinach
Instructions
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Heat oil in a pan over medium heat. Sauté onions, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potatoes. Bring to a boil, then lower the heat and simmer until everything is tender, about 15 minutes.
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Season with garam masala, cumin, turmeric, salt, and red pepper flakes. Stir in spinach just before serving.
Nutritional Information (per serving)
| 293 | Calories |
| 22g | Fat |
| 22g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 293 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 13g | 67% |
| Sodium 515mg | 22% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 5g | 18% |
| Total Sugars 3g | |
| Protein 5g | 10% |
| Vitamin C 15mg | 17% |
| Calcium 56mg | 4% |
| Iron 4mg | 22% |
| Potassium 389mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5