Chickpea Coconut Curry with Sweet Potato and Spinach

Yield: 4-6 servings

1 tbsp coconut oil

1 tbsp cumin seeds

1 onion, chopped

1/2 tsp salt

3 cloves garlic, minced

1 tbsp ginger, minced

1 tsp ground turmeric

1 tsp ground coriander

1/4 tsp red pepper flakes

1 medium sweet potato, diced

1 can diced tomato

1 can coconut milk

1 can chickpeas

2 cups baby spinach

black pepper

cilantro, chopped

lime wedges

1. In a large pot, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in colour (be careful not to burn).
2. Add the onion and salt and saute for 3 to 5 minutes, until onion is soft and translucent.
3. Add the garlic, ginger, and spices. Cook for 1 minute.
4. Add the sweet potato, tomatoes, and coconut milk. Cover and simmer for 15 to 20 minutes, until potatoes are almost tender.
5. Add the chickpeas and cook for 5 minutes to finish cooking sweet potatoes and allow flavours to meld together.
6. Optional: Mash one-third of the mixture using a potato mashed to thicken the sauce.
7. Add the spinach and cook for 1 minute or until spinach is wilted.
8. Season with black pepper and garnish with cilantro and lime wedges before serving.
9. Stored in the fridge for 4 to 5 days, or in the freezer for up to 1 month.


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