Coconut Chickpea Curry with Naan
Toddler tip: Mild curry — serve hers over rice with naan for dipping.
Low-carb fork: Serve over cauliflower rice or sautéed greens and skip the naan; light coconut milk keeps it heart-friendlier.
Ingredients
- 1 tbspolive oil
- 1yellow onion, diced
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspmild curry powder
- 1 tspgaram masala
- ½ tspground turmeric
- 1 largesweet potato, peeled and cut into ½-inch cubes (~3 cups)
- 2 (15 oz) canschickpeas, drained and rinsed
- 1 (14.5 oz) candiced tomatoes
- 1 (13.5 oz) canlight coconut milk
- ½ cupvegetable broth or water
- 3 cupsbaby spinach
- 1lime, juiced
- for servingcooked rice, naan, fresh cilantro
Instructions
1Start the rice. Heat oil in a large pot over medium; sauté onion ~4 min. Add garlic, ginger, curry powder, garam masala, and turmeric; bloom 1 min.
2Add sweet potato and chickpeas, stir to coat in the spices, then add the diced tomatoes and cook 1–2 min to take off the raw edge. Add coconut milk (reserve a spoonful of the thick top cream) and broth. Cover and simmer 20–25 min, until the sweet potato is fork-tender. Add a splash more broth if it tightens up.
3Near the end of the simmer, warm the naan in the oven or toaster oven per the package — the stovetop stays free.
4Stir in spinach until wilted. Finish with lime juice and the reserved spoonful of coconut cream swirled in; season with salt.
5Serve over rice with the warm naan, topped with cilantro.