• Prep-time: / Cook Time:
  • Serves 2-3

I was looking for something to whip up for dinner one day and I found some diced frozen yams and spinach in the freezer. So I thought I’d create a different spin on Chana Masala with them and this is what I came up with. It’s very hearty and satisfying!

Find this chickpea curry recipe and more in the Forks Over Knives Recipe App.

Yam Chickpea Curry with Spinach: I thought I’d create a different spin on Chana Masala with them and this chickpea curry recipe is what I came up with. It’s very hearty and satisfying!

I thought I’d create a different spin on Chana Masala with them and this chickpea curry recipe is what I came up with. It’s very hearty and satisfying!

Ingredients

  • 1 15 ounce can chickpeas (unsalted), drained or 1½ cups of cooked chickpeas
  • 1 large onion, diced
  • 3 cloves of garlic, minced or pressed
  • 1 inch of ginger, minced or pressed
  • 1-2 cups low-sodium vegetable broth
  • 2 15 ounce cans of diced tomatoes (fire roasted or regular)
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon turmeric, ground
  • salt to taste
  • 1 cup of yams/sweet potatoes, peeled and diced 2” thick
  • 2 cups of fresh spinach, packed or 1 cup frozen, drained
  • ¼ teaspoon garam masala (or to taste)

Instructions

  1. If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.
  2. Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable broth as necessary, to keep from burning.
  3. Add diced tomatoes and seasonings except for garam masala.
  4. Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.
  5. In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.
  6. Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.
  7. Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.
  8. Serve with fresh rice.

    Note: To make this recipe lower in sodium choose no salt added chickpeas like Eden Organics and no salt added canned tomatoes. Add salt as desired when serving.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit LowFatVeganChef.com to find Veronica’s self-published ebooks and keep up to date with her latest recipes.

I thought I’d create a different spin on Chana Masala with them and this chickpea curry recipe is what I came up with. It’s very hearty and satisfying! see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap