One-Pot Kumara, Chickpea & Spinach Coconut Curry

Name: One-Pot Kumara, Chickpea & Spinach Coconut Curry
Cuisine: New Zealand
Ingredients: 1.2 kg Orange kumara (peeled & cubed); 2 × 400 g cans Canned chickpeas (no added salt, drained & rinsed); 400 ml Light coconut milk; 1 L Low-sodium vegetable stock; 1 large Onion (finely chopped); each 1 tbsp Garlic & ginger (minced); 2 tsp Ground turmeric; 1 tsp Ground cumin; 250 g Baby spinach; 1 tbsp Olive oil; from 2 limes Fresh lime juice; 1/2 cup (for serving) Fresh coriander (chopped)

A recipe from New Zealand.

🇳🇿 New ZealandcurryonePotkumarachickpeaspinachcoconutveganpescatarianlowSodiumlowSalthealthyantiInflammatoryheartHealthy

One-Pot Kumara, Chickpea & Spinach Coconut Curry

Nutrition (per serving)

360Calories

14 gProtein

54 gCarbs

12 gFat

10 gSugar

300 mgSalt

Ingredients

1.2 kg Orange kumara (peeled & cubed)
2 × 400 g cans Canned chickpeas (no added salt, drained & rinsed)
400 ml Light coconut milk
1 L Low-sodium vegetable stock
1 large Onion (finely chopped)
each 1 tbsp Garlic & ginger (minced)
2 tsp Ground turmeric
1 tsp Ground cumin
250 g Baby spinach
1 tbsp Olive oil
from 2 limes Fresh lime juice
1/2 cup (for serving) Fresh coriander (chopped)

Method

Heat olive oil in large pot. Add onion, garlic and ginger; cook gently 5 min until soft (no added salt).
Stir in turmeric and cumin for 30 seconds. Add kumara cubes, chickpeas, coconut milk and low-sodium stock.
Bring to gentle boil, then cover and simmer 25–30 min until kumara is very tender and sauce thickens.
Stir in spinach until just wilted (1–2 min). Finish with lime juice. Serve topped with fresh coriander – creamy, low-sodium vegan NZ curry.