Ingredients:

  • 1 tbsp coconut oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp red chili flakes
  • 1.5 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 15 oz chickpeas, rinsed and drained
  • 14 oz full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tbsp tomato purée
  • 2 cups fresh baby spinach
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro, for garnish
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until translucent and soft.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant and the air smells sharp.
  3. Add the garam masala, turmeric, cumin, and chili flakes. Stir constantly for 2 minutes until the paste darkens and looks oily.
  4. Whisk in 1 tbsp tomato purée, then pour in 14 oz coconut milk and 1 cup vegetable broth. Stir until the sauce is a smooth, uniform orange.
  5. Carefully add the 1.5 lb cubed sweet potatoes. Bring the mixture to a gentle boil, then turn the heat down to low.
  6. Cover the pot partially and simmer for 15-20 minutes until the potatoes are fork tender but not falling apart.
  7. Stir in the 15 oz rinsed chickpeas. Cook for another 5 minutes until the chickpeas are heated through.
  8. Turn off the heat and fold in 2 cups baby spinach. Stir until the leaves are vibrant green and shrunken.
  9. Squeeze in the juice of 1/2 a lime and season with 1/2 tsp salt and 1/4 tsp black pepper.
  10. Divide into bowls and top with a generous handful of fresh cilantro.