Chickpea And Vegetable Coconut Curry 1771703808745 Vaor

Ingredients

• 15 oz can Chickpeas
• 14 oz can Full-fat Coconut Milk
• 1 medium diced Yellow Onion
• 1 large cubed Sweet Potato
• 2 cups fresh Spinach
• 1 sliced Red Bell Pepper
• 3 cloves minced Garlic
• 1 tablespoon grated Ginger
• 2 tablespoons Yellow Curry Powder
• 0.5 cup Vegetable Broth
• 1 tablespoon Coconut Oil
• 1 tablespoon Lime Juice(optional)

Instructions

1. 1

   Heat the coconut oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.

2. 2

   Add the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.

3. 3

   Stir in the yellow curry powder and cook for 1 minute to bloom the spices.

4. 4

   Add the cubed sweet potato, bell pepper, chickpeas, and vegetable broth; bring to a light simmer.

5. 5

   Pour in the coconut milk, cover the pot, and simmer for 15-20 minutes or until the sweet potatoes are tender.

6. 6

   Stir in the fresh spinach and cook for 2 minutes until just wilted.

7. 7

   Remove from heat and stir in the lime juice to brighten the flavors.

8. 8

   Serve hot over basmati rice or with warm naan bread.