Vegan Chickpea Sweet Potato Tofu Curry

Ingredients

• 1 tbsp. olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp. fresh ginger, minced
• 1 tsp. ground turmeric
• 2 tsp. ground cumin
• 1/4 tsp. red pepper flakes
• 1 large sweet potato, diced
• 1 (14 oz.) package extra firm tofu, water drained, and diced
• 1 14-oz. can chickpeas, drained and rinsed
• 1 14-oz. can no salt added diced tomatoes
• 1 14-oz can full-fat coconut milk
• 1 cup baby spinach, packed
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper
• lime wedges, for serving
• steamed brown rice, for serving
• chopped cilantro, for serving

Directions

1. In a deep pot, heat the oil over medium heat.
2. Add the onion and cook for 3 to 5 minutes, or until tender.
3. Add the garlic, ginger, turmeric, cumin, and red pepper flakes. Stir to combine and sauté for 2-3 minutes.
4. Add the salt, sweet potato, tofu, chickpeas, tomatoes, and coconut milk, and stir to combine.
5. Cover and simmer over medium heat for 20 to 30 minutes, until the sweet potatoes are fork-tender.
6. Add in the spinach, salt, and pepper, and cook until spinach is wilted.
7. Serve over steamed brown rice, and garnish with cilantro and lime wedges.