Sweet Potato Chickpea Curry
with Baby Spinach over Basmati Rice
If there is a recipe of ours that most embodies the word nourishing, this might be it. At its center are vitamin-A-rich sweet potatoes and spinach, along with protein-packing chickpeas. But there’s also something positively soul-warming about its coconut milk sauce infused with garam masala’s warm, spicy overtones. You’ll know it’s special as it simmers on the stove, releasing incredible aromatics throughout your kitchen.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Veggie Stock Concentrate
Not included in your delivery
Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Cut sweet potato into ½-inch cubes. Drain and rinse chickpeas. Cut lime in half.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Heat a drizzle of olive oil in a large pot over medium-high heat. Add sweet potato, garlic, and ginger. Season with salt and pepper. Cook until garlic is fragrant, 2-3 minutes.
Add garam masala to pot and stir until fragrant, about 30 seconds. Stir in ¾ cup coconut milk (we sent more), stock concentrate, and ½ cup water. Bring to a simmer, then cover and reduce heat to medium-low. Cook until sweet potato is just tender, 7-9 minutes.
Stir chickpeas and spinach into pot. Continue simmering until chickpeas are warmed through and spinach is wilted, 2-3 minutes. Squeeze in the juice from half the lime. Season with salt and pepper.
Divide rice between plates and top with curry. Garnish with pepitas and serve with lime wedges on the side for squeezing over.