HARVEST FRESH SPINACH, SWEET POTATO, ROASTED RED PEPPER, CHICKPEA CURRY

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Servings 4

Prep. Time 45 minutes

Cooking Time 60 minutes

Ingredients
    • 2 Harvest Fresh purple sweet potatoes, peeled and cubed (1/2” dice)
    • 1 bag Harvest Fresh Spinach
    • 3 red bell peppers
    • 1 red onion, diced
    • 3 cloves of garlic, diced
    • 3 tablespoon olive oil
    • 1 pinch of sea salt and pepper
    • 1 1/3 cups coconut milk
    • 2 1/2 tablespoons cornstarch
    • 2 tsp smoked paprika
    • 1 cup chickpeas
    • 3/4 cup cherry tomatoes
Directions
    Bake the red bell peppers at 425°F for about 30 minutes until charred. Remove skin, seeds, and stems, set aside.

    While the red bell peppers are roasting, heat up a pan and sauté the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, set aside.

    In a blender mix peppers, onion and garlic, coconut milk, cornstarch, and smoked paprika until well combined. If needed, season some more with salt and pepper.

    Transfer to a skillet, add chickpeas, sweet potatoes, spinach and halved tomatoes , mix spinach into mixture making sure it is covered and bake in the oven at 390°F for about 30 minutes. Serve with rice and/or naan.

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