Coconut Chickpea Curry

This creamy curry offers a flavorful experience with high fiber content from chickpeas and is prepared easily in one pot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a Dutch oven or Instant Pot, sauté diced onion and minced garlic until translucent.

Step 2

Add curry powder and turmeric, stirring for about 1 minute to release the spices' aromas.

Step 3

Stir in chickpeas, sweet potato, and coconut milk.

Step 4

For Dutch oven: Bring to a simmer, cover, and cook for 20-25 minutes until sweet potatoes are tender. For Instant Pot: Cook on high pressure for 10 minutes, then perform a quick release.

Step 5

Stir in chopped spinach until wilted.

Step 6

Season with salt and pepper, garnish with fresh cilantro, and serve warm.