Easy Weeknight Chickpea and Sweet Potato Curry
This healthy curry comes together easily for a great weeknight dinner.
Ingredients
- 1 large white onion, sliced
- 1 large sweet potato, cubed
- 796 grams canned chickpeas, rinsed and drained
- 400 ml coconut milk
- 1 whole serrano pepper, minced
- 1 thumbsize chunk ginger, peeled and minced
- 2 cloves garlic, minced
- 6 cups fresh spinach
- 2 tbsp oil
- 300 grams halved cherry or grape tomatoes
- 1 bunch cilantro, chopped (stems chopped too)
- 1 cup broth or water
- 3 Tbsp Patak Madras Curry Paste
Instructions
- Prep all your ingredients.
- Heat up your oil in a skillet and add in your onion. Cook over medium heat stirring for about 10 minutes until lightly browned. About half way through the cooking add in your curry paste.
- Add in your sweet potato, ginger, garlic, chopped cilantro stems and serrano pepper. Cook for a 3-5 minutes. Once this has cooked for a bit add in your chickpeas and tomatoes.
- Pour in your stock or water, cover and let cook for another 5 minutes approx.
- Pour in your coconut milk. Let simmer for a few minutes more until the sweet potato is cooked through.
- Add in your spinach and stir to wilt.
- Serve sprinkled with cilantro. Garnish with lemon wedges, yogurt, sambal oelek and naan if desired.