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Sweet Potato, Chickpea, and Spinach Coconut Curry
BARRE315Ingredients
45Minutes
160Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 tsp. virgin coconut oil
- 1 Tbsp. cumin seeds
- 1 onion (medium, finely chopped, about 2 cups/500 mL)
- 1 tsp. fine sea salt (to taste, plus a pinch)
- 3 cloves garlic (minced)
- 4 tsp. fresh ginger (grated)
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- 1/4 tsp. red pepper flakes (or to taste)
- 1 sweet potato (medium/large, peeled and cut into 1/4- to 1/2-inch, 5 mm to 1 cm dice, about 3 cups/750 mL)
- 14 oz. chickpeas (drained and rinsed, or 1 1/2 cups, 375 mL cooked chickpeas)
- 14 oz. diced tomatoes (with juices)
- 1 light coconut milk (14-ounce/400 mL)
- 5 oz. baby spinach
- freshly ground black pepper (to taste)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium550mg16% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A120% |
| Vitamin C35% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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