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Chickpea–Sweet Potato Curry

This coconut-curry sauce isn’t overpowering but provides distinctive flavor when you are experiencing taste changes.

For an even stronger flavor profile, feel free to substitute more assertive greens, such as thinly sliced kale, Swiss chard, or mustard greens for the spinach. Because heartier greens will take longer to cook, add them when you add the coconut milk.

Either full-fat or light coconut milk will work in this dish, so choose the option that’s best for you. If you need to add calories, go for full-fat; if not, light will be equally delicious.

4 SERVINGS

1 tablespoon canola oil

1 onion, chopped

1 (8- to 10-ounce) sweet potato, peeled and cut into ½-inch pieces

2 garlic cloves, minced

1 tablespoon finely chopped fresh ginger

2 teaspoons curry powder

1 teaspoon mustard seeds

1 teaspoon ground coriander

1 ½ cups unsweetened coconut milk, well shaken

½ cup water

1 (15-ounce) can chickpeas, rinsed and drained

1 (5- to 6-ounce) package fresh baby spinach

Salt and freshly ground black pepper

In a skillet over medium-high heat, add the oil. Sauté the onion and sweet potato for 3 to 5 minutes, or until the onion softens. Add the garlic and ginger and sauté for 1 minute. Add the curry powder, mustard seeds, and coriander and sauté for 30 seconds, or until fragrant. Add the coconut milk and water and bring to a boil, stirring to combine. Reduce the heat, cover, and simmer for 20 minutes, or until the sweet potato is tender. Add the chickpeas and stir to combine. Add the spinach a handful at a time, stirring until wilted. Season with salt and pepper.

PER SERVING
Calories	270
Fat	11 g
Saturated fat	5 g
Cholesterol	0 mg
Sodium	170 mg
Carbohydrate	35 g
Dietary fiber	8 g
Sugars	9 g
Protein	10 g
Calcium	120 mg
Potassium	790 mg