Craving a little comfort food that won't break the calorie bank? This dinner involves no cheese and no pizza dough, and I promise it's not deep-fried — but it is just as warm, savory, and satisfying! After one bite of this chickpea and sweet potato curry with coconut rice, you will be sold.
Each serving is about 400 calories, and because this recipe serves six, you can impress your friends with this bold yet easy-to-make dish or save the rest for tomorrow's lunch. This vegan and gluten-free recipe calls for spinach (for some added vitamins and fiber), but you can omit it if you're not a fan of greens in your curry.
This tasty recipe is part of our 2-Week Clean-Eating Plan, learn more about the program here.
From Jenny Sugar, POPSUGAR Fitness
Heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes.
Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
Heat on low for six hours (or on high for four hours).
Before serving, stir in the spinach, and heat for five more minutes.
Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.