Chickpea Coconut Curry With Sweet Potatoes

March 15, 2016

Happy Monday! I wanted to spice things up and start a new week with a new recipe. I knew I wanted to make something really different from my usual go-to meals and I’ve been really craving chickpeas (packed with protein and fiber!). So I googled some recipes in between clients this morning and came across this gem on Popsugar.com. It’s filled with chickpeas, sweet potatoes, cauliflower, tomatoes, spinach and SO much flavor. I rarely eat rice, but having this curry dish over brown basmati rice was delicious. I’m a crockpot fanatic so of course I am always up for new healthy dishes to try for dinner and next-day lunch. This was the perfect meal to come home to after a long Monday – and my house smelled amazing. 

Ingredients

Curry:
1 teaspoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
2 cups lightly packed baby spinach, chopped

Coconut rice:
1 1/2 cups uncooked brown basmati rice
1 can light coconut milk
1/2 cup water
1/4 teaspoon salt

Directions

• Heat oil in a pan and sauté onion, garlic and fresh ginger for about seven minutes.
• Transfer the onion mix into slow cooker and add remaining ingredients except for the spinach.
• Cook on low for six hours.
• Before serving, stir in spinach and cook for about five minutes.

Rice

• Add rice, coconut milk, salt and water to a sauce pan.
• On high heat, bring it to a boil and then reduce heat to low and simmer for about forty minutes.

AMAZING! Enjoy.

Remember: You can’t out-exercise a bad diet to achieve your goals. Make it a great week!

♥ Liv