Sweet Potato and Chickpea Curry with Coconut Milk

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 can diced tomatoes, 14.5 ounces
• 1 can coconut milk, 14 ounces
• 1 1/2 cups vegetable broth
• 1 can chickpeas, 15 ounces, drained and rinsed
• 1 teaspoon salt
• 3 cups fresh spinach, chopped
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped, for garnish
• 4 cups cooked basmati rice, for serving

Method

1. 1

   Melt the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

   5:00 · Cook onion
2. 2

   Add the garlic and ginger and cook, stirring constantly, until fragrant.

   1:00 · Cook garlic and ginger
3. 3

   Stir in the curry powder, cumin, turmeric, and cayenne, and cook until the spices become fragrant and darken slightly.

   1:00 · Toast spices
4. 4

   Add the sweet potatoes, diced tomatoes, coconut milk, vegetable broth, and salt. Stir to combine and bring to a boil.

   5:00 · Bring to a boil
5. 5

   Reduce the heat to low, cover, and simmer until the sweet potatoes are tender when pierced with a fork.

   20:00 · Simmer curry
6. 6

   Stir in the chickpeas and cook until warmed through.

   5:00 · Warm chickpeas
7. 7

   Fold in the spinach and cook just until wilted.

   2:00 · Wilt spinach
8. 8

   Remove from the heat and stir in the lime juice. Taste and adjust salt as needed.

9. 9

   Ladle the curry over cooked basmati rice and garnish with chopped cilantro before serving.