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Sweet Potato Chickpea Curry

Sweet Potato Chickpea Curry

Sweet Potato Chickpea Curry

with Baby Spinach over Basmati Rice

Recipe Development TeamPublished on March 10, 2017

3.3

(1.1K customers rated)

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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.

Tags:

Gluten-free

•Vegan

•Veggie

Allergens:

Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 box

Chickpeas

1 unit

Sweet Potatoes

5 ounce

Spinach

¾ cup

Coconut Milk

(Contains: Tree Nuts)

½ cup

Basmati Rice

2 teaspoon

Garam Masala

2 clove

Garlic

1 thumb

Ginger

1 unit

Lime

1 ounce

Pepitas

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)3096 kJ

Calories740 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate105 g

Sugar5 g

Dietary Fiber20 g

Protein27 g

Sodium520 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pot

Instructions

Prep

1

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.

Cook Rice

2

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.

Cook Sweet Potato

3

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.

Simmer Curry

4

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.

Wilt Spinach

5

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.

Plate and Serve

6

Divide rice between plates and top with curry. Garnish with pepitas and serve with lime wedges on the side for squeezing over.

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