A rich blend of sweet potato, chickpeas, spinach, and coconut sauce for a hearty, flavorful meal.
# What You'll Need:
→ Vegetables
01 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cups fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
→ Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Liquids
07 - 1 can (13.5 oz) full-fat coconut milk
08 - 1/2 cup vegetable broth or water
09 - 1 tablespoon fresh lime juice
→ Spices and Seasonings
10 - 2 tablespoons mild curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste
→ Oils
15 - 1 tablespoon coconut oil or vegetable oil
→ Garnishes
16 - Fresh cilantro leaves
17 - Lime wedges
# How To Make It:
01 - Heat coconut oil in a large skillet over medium heat until shimmering.
02 - Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add sweet potato cubes, curry powder, cumin, turmeric, cayenne if using, salt, and black pepper. Stir until vegetables are evenly coated with spices.
05 - Pour in coconut milk and vegetable broth, mixing well and bringing to a gentle simmer.
06 - Cover and cook for 12 to 15 minutes, stirring occasionally, until sweet potatoes are completely tender.
07 - Stir in drained and rinsed chickpeas and cook for 5 minutes to heat through.
08 - Add chopped spinach and cook for 2 to 3 minutes until completely wilted.
09 - Remove from heat and stir in lime juice. Adjust seasoning with additional salt and pepper as needed.
10 - Transfer to serving bowls and garnish with fresh cilantro leaves and lime wedges. Serve with basmati rice or naan.
