Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (16g) mild curry powder
  • 2 lbs (900g) sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (13.5 fl oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) low-sodium vegetable broth
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp (3g) sea salt
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent.
  2. Stir in the minced garlic, grated ginger, and curry powder, cooking for 60 seconds until the spices are fragrant and toasted.
  3. Add the cubed sweet potatoes to the pot and stir to coat them in the spice mixture.
  4. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until sweet potatoes are fork-tender.
  5. Stir in the rinsed chickpeas and heat through for 2 minutes.
  6. Turn off the heat and fold in the baby spinach and lime juice until the spinach is wilted.
  7. Season with sea salt and garnish with chopped fresh cilantro.