Fragrant curry blending sweet potatoes, chickpeas, spinach, and coconut sauce in one skillet for a comforting dish.
# What You'll Need:
→ Vegetables
01 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cups fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
→ Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Liquids
07 - 1 can (13.5 oz) full-fat coconut milk
08 - 1/2 cup vegetable broth or water
09 - 1 tablespoon fresh lime juice
→ Spices and Seasonings
10 - 2 tablespoons mild curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper, optional for heat
14 - Salt and black pepper to taste
→ Oils
15 - 1 tablespoon coconut oil or vegetable oil
→ Garnishes
16 - Fresh cilantro leaves
17 - Lime wedges
# Cooking Steps:
01 - Heat the coconut oil in a large skillet over medium heat.
02 - Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add the sweet potato cubes, curry powder, cumin, turmeric, cayenne if using, salt, and pepper. Stir to coat the vegetables in the spices.
05 - Pour in the coconut milk and vegetable broth. Mix well and bring to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring occasionally, until the sweet potatoes are tender.
06 - Add the chickpeas and cook for another 5 minutes to heat through.
07 - Stir in the chopped spinach and cook for 2 to 3 minutes, until wilted.
08 - Remove from heat and add lime juice. Adjust seasoning as needed.
09 - Serve hot, garnished with fresh cilantro and lime wedges if desired. Pair with basmati rice or naan.
