CHICKPEA VEGETABLE CURRY

This easy weeknight curry dinner is a recipe you'll make once and then make it over and over and over again! And, nope, it's not a traditional authentic curry, but it has a really similar flavor profile. It's cozy, warm, full of gorgeous curry flavor and comes together really quickly.

Another bonus is you can use ANY vegetable you have on hand. I love pulling out all the veggies that are starting to wilt, and put them all in a pot to make this easy weeknight curry dinner.

I highly recommend serving it over rice or couscous or with naan. You'll want something to absorb all the tasty sauce.

And if you want some protein in your curry, this chicken coconut curry has your name written all over it!

Recipe inspired by Indian Sweet Potatoes with Chickpeas and Coconut from Simple by Diana Henry

Ingredients

2 tablespoons grapeseed oil
1 large onion, chopped
3 teaspoons ground cumin
1 teaspoon coriander
1 1/2 teaspoons turmeric
1 jalapeño (or red chile), pith and seeds removed
1 teaspoon ginger paste
2 cloves garlic , minced
10-12 cherry tomatoes, halved
2 large russet potatoes, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
Salt and Pepper
One 15 1/2 ounce can of full fat coconut milk
One 14 ounce can of chickpeas, drained and rinsed
14 ounces fresh baby spinach (or kale or Swiss chard)
Juice of 1/2 lime (save the other 1/2 to use after it finishes cooking)
1 large bunch of fresh cilantro
3 cups cooked rice or couscous

Instructions

Heat the oil in a large saucepan over medium heat. Add the onion and cook for about 10 minutes, until the onion becomes soft and starts to turn golden brown. Stir in the cumin, coriander and turmeric and cook, stirring constantly, for about 1-2 minutes. Once they release their gorgeous aroma, add the chili, ginger paste, garlic, and tomatoes. Cook for 5 minutes, and stir the mixture occasionally.
Add the potatoes and sweet potatoes along with 2 cups of water, season with a generous pinch of salt and pepper, and bring mixture to a boil. As soon as it starts to boil, turn the heat down, cover and simmer for 15 minutes. Add the coconut milk and chickpeas and continue cooking for 20 minutes, stirring often. Continue to cook until you can easily pierce the potatoes and sweet potatoes with a fork and the sauce has thickened.
Stir in the spinach and continue to simmer until the spinach wilts. This should take about 5 minutes. Add the lime juice and taste to see if you want to add another pinch of salt or pepper.
To serve, spoon rice or couscous into shallow bowls, ladle a heaping scoop of the curry over it and sprinkle with fresh cilantro.

Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

CHICKPEA VEGETABLE CURRY