Simple Way to Aubergine Sweet Potato Thai Curry

Vegan Sweet Potato Chickpea Curry

• vegan thai green curry paste.

Recipe Summary Vegan Sweet Potato Chickpea Curry

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Ingredients | Aubergine Sweet Potato Thai Curry

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 | Aubergine Sweet Potato Thai Curry

prep: 10 mins cook: 20 mins total: 30 mins Servings: 6 Yield: 6 servings

TAG : Vegan Sweet Potato Chickpea Curry

World Cuisine Recipes, Asian, Indian,

Images of Aubergine Sweet Potato Thai Curry

Aubergine Sweet Potato Thai Curry : Roasted aubergine and sweet potato in a mild, fragrant curry leaf and coconut sauce with brown rice, topped with toasted cashew nuts.