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Vegan Sweet Potato Chickpea Curry

Rated as 5 out of 5 Stars

"Yummy vegan curry dish. Serve with basmati rice and naan bread."
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30 m servings 293
Original recipe yields 6 servings


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  1. Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
  2. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts

Per Serving: 293 calories; 21.6 22.3 5.1 0 515 Full nutrition

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Delicious! I didn’t have turmeric so I used curry powder. Doubled the spinach and it turned out great! Super easy and just the right amount of spice.