Chickpea Curry with Sweet Potato

Name: Chickpea Curry with Sweet Potato
Yield: 4
Ingredients: Serves: 4; 3 tablespoons coconut oil; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 medium onion, finely diced; 2 serrano chiles, seeds removed and minced; 1/2 pound sweet potatoes, peeled and cut into 1-inch cubes (about 1 medium potato); 1 (14 ounce) can diced tomatoes, drained; 1 teaspoon kosher salt; 1 teaspoon garam masala; 1/2 teaspoon cayenne pepper; 1 cup water; 2 cans chickpeas, drained and rinsed; 1 tablespoon fresh lemon juice; 1/2 teaspoon dried fenugreek leaves (optional); 2 cups fresh baby spinach or kale, stems (& ribs) removed

Chickpea Curry with Sweet Potato was pinched from <a href="http://www.diabeticfoodie.com/2016/01/chickpea-curry-with-sweet-potato/" target="_blank">www.diabeticfoodie.com.</a>

"A variation of chana masala, a popular Indian vegetable curry..."

INGREDIENTS

•

Serves: 4

•

3 tablespoons coconut oil

•

1 tablespoon garlic, minced

•

1 tablespoon ginger, minced

•

1 tablespoon ground coriander

•

1 tablespoon ground cumin

•

1 medium onion, finely diced

•

2 serrano chiles, seeds removed and minced

•

1/2 pound sweet potatoes, peeled and cut into 1-inch cubes (about 1 medium potato)

•

1 (14 ounce) can diced tomatoes, drained

•

1 teaspoon kosher salt

•

1 teaspoon garam masala

•

1/2 teaspoon cayenne pepper

•

1 cup water

•

2 cans chickpeas, drained and rinsed

•

1 tablespoon fresh lemon juice

•

1/2 teaspoon dried fenugreek leaves (optional)

•

2 cups fresh baby spinach or kale, stems (& ribs) removed

Go To Recipe

review