Batata-doce com grão-de-bico e espinafre

Ingredientes

• 1 tablespoon avocado oil
• 1 cup diced white onion
• 1 tablespoon garlic, minced
• 1 tablespoon minced ginger
• 3 tablespoons red curry paste
• 4 cups diced sweet potatoes
• 3 carrots, sliced
• 14 oz. can low sodium chickpeas, drained and rinsed
• 14 oz. can full fat coconut milk
• 1/2 cup vegetable broth
• 3 cups baby spinach
• juice of 1 lime
• 1/4 cup chopped fresh cilantro
• salt and to taste

Modo de preparo

1. 1

   Heat a large skillet to medium high heat.

2. 2

   Add avocado oil to the pan along with onion. Saute until translucent, about 2 minutes.

3. 3

   Then add minced ginger and garlic to the pan. Saute for 30 seconds, until it becomes fragrant. Next, add red curry paste, stir around and cook for 1 minute.

4. 4

   Now add in sweet potatoes to the curry mixture. Toss to coat the sweet potatoes with curry and saute for 2 minutes. Then add in carrots, chickpeas, coconut milk and vegetable broth to the pan. Stir around and cover. Let simmer for 15 minutes, or until sweet potatoes are fork tender.

5. 5

   Then add in lime juice, spinach, salt and pepper to taste. Cook until spinach is wilted, about 2 minutes. Finish with chopped cilantro.

6. 6

   Serve over cauliflower rice, jasmine rice or quinoa.