Tostones

Vegan Sweet Potato Chickpea Curry

A Puerto Rican side, usually served with rice and beans.

It is also described as fried plantains.

Nutrition facts

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Ingredients

• 3 tablespoons olive oil
• 1 onion (chopped)
• 2 cloves of garlic (minced)
• 2 teaspoons of minced fresh ginger root
• 1 (15 ounce) can chickpeas (drained)
• 1 (14 ounce) can coconut milk
• 1 sweet potato (cubed)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon red chile flakes
• 1 cup baby spinach

Directions

Step 1

1. Heat oil in a skillet over medium heat
2. Cook onion, garlic, and ginger until softened about 5 minutes
3. Add chickpeas, tomatoes, coconut milk, and sweet potato
4. Bring to a boil. Reduce heat to low and simmer until tender about 15 minutes

Step 2

1. Season with garam masala, cummin, turmeric, chile flakes and salt
2. Add spinach right before serving