Yummy vegan curry dish. Serve with basmati rice and naan bread.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts

293 calories; protein 5.1g 10% DV; carbohydrates 22.3g 7% DV; fat 21.6g 33% DV; cholesterol 0mg; sodium 515mg 21% DV. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2020
This was a great recipe and I loved this Indian dish. Changes I made: Because I didn't have any spinach on hand I substituted about 1 cup of peas. Throwing a handful of raisins in was a wonderful additional to the taste. Don't skip the Garam Marsala spice which is a must! I found I needed to cook the mixture for an extra 15 minutes to get the chickpeas extra soft. Cook it long enough for this to occur or the outcome won't be as good. I served this atop Basmati rice and made some homemade Naan. My mom who isn't a big Indian food fan really liked this as well. We got three nights out of the meal between two people including the rice and bread. I'll definitely make this again! Read More
(1)
33 Ratings
  • 5 star values: 29
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/23/2019
I will def make this again! Flavor is great. The chick peas(garbanzo beans) were a little crunchy, so I think I will cook them separately next time before adding to the dish. Read More
(3)
Rating: 5 stars
09/29/2018
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. Read More
(1)
Rating: 5 stars
01/14/2020
This was a great recipe and I loved this Indian dish. Changes I made: Because I didn't have any spinach on hand I substituted about 1 cup of peas. Throwing a handful of raisins in was a wonderful additional to the taste. Don't skip the Garam Marsala spice which is a must! I found I needed to cook the mixture for an extra 15 minutes to get the chickpeas extra soft. Cook it long enough for this to occur or the outcome won't be as good. I served this atop Basmati rice and made some homemade Naan. My mom who isn't a big Indian food fan really liked this as well. We got three nights out of the meal between two people including the rice and bread. I'll definitely make this again! Read More
(1)
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Rating: 5 stars
01/02/2020
This is a great recipe. I made no changes to it. It tastes wonderful as is and has become a regular meal for my household. Read More
Rating: 5 stars
03/30/2020
It’s become a staple in my family. My husband adds sautéed chicken for the kids. Read More
Rating: 5 stars
06/03/2020
very good hubby loved it - But if I make again will cut the spices in half or even more -- otherwise we loved it . Read More
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Rating: 4 stars
10/28/2019
This is so delicious and flavorful! I left out the red pepper flakes and added chopped red yellow and orange sweet peppers because I'm feeding a three year old. We loved it and will definitely be making this again. Read More
Rating: 5 stars
03/07/2020
This is really good. After I tasted in the pot, I may have added more garlic, onion powder, and maybe salt. Other than that, it tasted delicious. Didn't have spinach so it was just potatoes and chickpeas. The flavors get better if you have leftovers and eat it the next day or after. Read More
Rating: 5 stars
10/07/2020
Very good! I did use less olive oil and used light coconut milk. This cut down the calories to about 220 per serving. Also, I used a large-diced zucchini instead of spinach, which I'm sure is also good. I think this lends itself to most green vegetables, so you can use what you like/have. I kept all the other ingredients the same, including the spices, but I like to saute my spices with the onions and garlic. This gets more flavor from the spices and gets rid of that raw spice taste that can happen when you just add them at the end, like you'd do with salt. This was really delicious--thank you for such an approachable curry recipe with great results. Read More
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