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Curry Chickpea Stew with Mashed Potatoes

March 1, 2015
0 Reviews
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Serves 2-3 people
Prep time
10m
Cook Time
35m

Ingredients

  • 1
    can chick peas, drained
  • 2 Tablespoons
    curry powder
  • 1 Tablespoon
    turmeric powder
  • 1 Teaspoon
    ginger, grated (optional)
  • 3
    cloves of garlic, chopped
  • 1
    medium onion, chopped
  • 1 Tablespoon
    cilantro, chopped
  • 3 Cups
    spinach or 1 package frozen
  • About 8
    cherry or grape tomatoes
  • 1 Tablespoon
    virgin olive oil
  • 1 Cup
    broth or water
  • salt & black pepper to taste
  • 1
    lemon, juiced
  • 1/4 Cup
    coconut milk (optional)

Instructions

  1. Heat oil, sauté onion, garlic and ginger for about 2 minutes.

  2. Add curry and turmeric, and stir for one minute.

  3. Add chick peas, cilantro and broth. Let cook for 15 minutes.

  4. Add spinach, tomatoes, lemon juice, and coconut milk and cook for 5 minutes.

  5. For mashed sweet potatoes:

    Prick 2 medium sweet potatoes with fork. Place in microwave oven for 10 minutes or until soft.

    Remove peel, add salt and pepper to taste. Add 1 teaspoon extra virgin olive oil, and mash.




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