Purple Sweet Potato and Spinach Stew
Purple sweet potato and chickpeas simmer in a cumin- and turmeric-spiced coconut sauce with wilted spinach, served warm over brown basmati rice.
15m prep · 55m cook · 4 servingsGluten-Free
Ingredients
- 1 cup Brown Basmati Rice
- 1 lb Purple Sweet Potato
- 1 tbsp Avocado Oil
- ½ tsp Cumin Seeds
- ½ tsp Black Mustard Seeds
- 1 cup White Onion
- 1 can (15 oz) Chickpeas
- ½ cup Light Coconut Milk
- 1 tbsp Chickpea Flour
- ½ tsp Ground Coriander
- ½ tsp Ground Turmeric
- ¼ tsp Ground Ginger
- ¼ tsp Crushed Red Pepper
- 3 cups Fresh Spinach
- 1 tbsp Lemon Juice
- 4 cups Water
- ¾ tsp Salt
- Black Pepper
Instructions
Estimated nutrition (per serving)
Calories460 kcal
Protein12g
Carbs83g
Fat9g
Fiber11g
Sodium475mg
Sugar9g