SafePlates

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp (15 ml) freshly grated ginger
• 1 tbsp (15 ml) ground cumin
• 1 tsp (5 ml) ground coriander
• 1 tsp (5 ml) turmeric
• 1/2 tsp (2.5 ml) chili powder, adjust to taste
• 1 can (14 oz or 400 ml) diced tomatoes
• 1 can (14 oz or 400 ml) chickpeas, drained and rinsed
• 1 can (14 oz or 400 ml) coconut milk
• 1 large sweet potato, peeled and diced into 1/2-inch (1.25 cm) cubes
• 1 red bell pepper, diced
• Salt to taste
• Fresh cilantro, chopped for garnish
• Cooked rice, quinoa, or naan bread, for serving
• Optional: 1 cup (30 g) spinach or kale, roughly chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot and cook for another 2 minutes, stirring frequently to prevent burning.
3. Stir in the ground cumin, coriander, turmeric, and chili powder, cooking for about 1 minute until fragrant. Allow the spices to fry for an additional 1-2 minutes to enhance flavor development.
4. Pour in the diced tomatoes with their juice, chickpeas, and coconut milk. Stir to combine all the ingredients.
5. Add the diced sweet potato and red bell pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the sweet potatoes are tender. Check the tenderness of the potatoes at the 15-minute mark to adjust cooking time as needed.
6. If using, add the spinach or kale in the last 5 minutes of cooking to wilt.
7. Season the curry with salt to taste. Serve the curry hot, garnished with chopped cilantro, alongside cooked rice, quinoa, or warm naan bread.