Sweet Potato and Chickpea Curry with Coconut Milk

Enjoy a hearty and flavorful sweet potato and chickpea curry infused with rich coconut milk, perfect for a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 cups sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 2 cups vegetable broth
• 1 cup fresh spinach
• salt, to taste
• black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for an additional minute.
4. Add curry powder, ground cumin, ground turmeric, and cayenne pepper, stirring to coat the onion and garlic mixture.
5. Add diced sweet potatoes and chickpeas, stirring to combine.
6. Pour in coconut milk and vegetable broth, bringing the mixture to a simmer.
7. Cover and cook for about 15-20 minutes, until sweet potatoes are tender.
8. Stir in fresh spinach and cook until wilted, about 2 minutes.
9. Season with salt and black pepper to taste.
10. Serve hot with your choice of rice or naan bread.

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