Firstly, i would strongly emphasize to use ripe and.
Vegan Sweet Potato Chickpea Curry
When the soup boils, turn the heat to low and let it simmer.
Recipe Summary Vegan Sweet Potato Chickpea Curry
Yummy vegan curry dish. Serve with basmati rice and naan bread.Ingredients | Tomato Soup Indian Style
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach
Directions
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.
Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Info | Tomato Soup Indian Style
prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
