Chickpea + Sweet Potato Coconut Curry

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We all know whats going on right now. Like I said before I REFUSE to speak on it! But everyones fridge and pantry should be well stocked. Well this recipe is easy to make with pantry staples along with a few fresh ingredients. Also not to mention, its VEGAN! I really enjoyed eating this for lunch. Full of flavor and it wasn’t mushy. The chickpeas gave it a nice texture. So go ahead and switch up lunch this week and serve this up!

Chickpea + Sweet Potato Coconut Curry

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Ingredients
  

  • 1-2 tbsp olive oil
  • 1/2 small onion sliced
  • 4 garlic cloves chopped
  • 1 tbsp ginger paste
  • 3 tbsp curry powder
  • 1 tbsp trader joe’s vegan chicken less seasoning
  • 1-2 tbsp italian seasoning
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 can rotel
  • 1-2 cups peeled and chopped sweet potatoes
  • 1 can chickpeas drained and rinsed
  • handful of spinach
  • cilantro and lime

Instructions
 

  • Heat your skillet to medium heat and add your olive oil.
  • Add onions in your skillet, cook 3-5 minutes stirring.
  • Add your garlic and ginger paste, cook and stir 1 minute.
  • Sprinkle in all your spices, cook 3-5 minutes. Add more olive oil if needed.
  • Mix in your rotel, cook and stir 2 minutes.
  • Dump in your sweet potatoes and chickpeas plus pour in your coconut milk. Mix well and simmer for 15-20 minutes.
  • Turn heat off and add spinach! Squeeze some lime and garnish with cilantro!

Notes

Feel free to add whatever spices you have just make sure you add some curry! Get creative and add your favorite vegan meat substitute and more veggies.

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