Kumara & Chickpea Curry

Name: Kumara & Chickpea Curry
Cuisine: New Zealand
Ingredients: 800 g Kumara (cubed); 400 g Canned chickpeas (drained); 400 ml Coconut milk; 1 large Onion (chopped); each 1 tbsp Garlic & ginger (minced); 2 tbsp Curry powder or paste; 500 ml Vegetable stock; 2 cups Spinach; 2 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandcurrykumarachickpeaveganvegetarianhealthyonePotantiInflammatoryheartHealthycheapsimple

Nutrition (per serving)

380Calories

14 gProtein

58 gCarbs

10 gFat

10 gSugar

700 mgSalt

Ingredients

800 g Kumara (cubed)
400 g Canned chickpeas (drained)
400 ml Coconut milk
1 large Onion (chopped)
each 1 tbsp Garlic & ginger (minced)
2 tbsp Curry powder or paste
500 ml Vegetable stock
2 cups Spinach
2 tbsp Olive oil
to taste Salt & pepper

Method

Heat oil in large pot, sauté onion, garlic and ginger 3 min until soft.
Add curry powder/paste, stir 1 min. Add kumara, chickpeas, stock and coconut milk.
Bring to boil, simmer 20–25 min until kumara tender. Stir in spinach until wilted.
Season and serve with rice or naan – hearty, creamy vegan NZ kumara-chickpea curry.