Ingredients
Scale
- 1 c. coconut milk, canned
- 2 T. peanut butter, smooth
- 2 T. maple syrup
- 1/2 t. salt
- 1/4 c. water
- 2 T. olive oil
- 1/2 c. onion, chopped
- 2 garlic cloves, minced
- 2 sweet potatoes, peeled and chopped
- 2 T. curry powder
- 1 t. ginger, minced
- 15 oz. can diced tomatoes
- 15 oz can chickpeas, drained
- 2 c. spinach, chopped
Instructions
- Preheat the oven to 400 degrees.
- To make the sauce: In a small mixing bowl or measuring cup, combine coconut milk, peanut butter, maple syrup, water and salt.
- To make the vegetables: In a 9×11 or a similar size baking dish, add the olive oil and spread evenly.
- Add onion, garlic, and sweet potatoes to the baking dish. Mix well.
- Mix the curry and ginger and sprinkle over veggies.
- Top the mixture with the canned tomatoes and chickpeas.
- Pour the coconut mixture over the vegetables and mix well.
- Bake at 400 degrees for 30 minutes or until sweet potatoes are tender.
- If the sweet potatoes aren’t tender, cover the dish with parchment or foil and check in another 10-15 mins.
- Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.
- Taste and adjust salt and flavor then garnish with cilantro, red pepper flakes, and lime juice and serve with rice, cauliflower rice or flatbread.
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 7.1 g
- Sodium: 703.4 mg
- Fat: 17.4 g
- Saturated Fat: 8.6 g
- Carbohydrates: 32.3 g
- Fiber: 6.7 g
- Protein: 7.9 g
- Cholesterol: 0 mg