Hearty Vegan Chickpea and Sweet Potato Curry

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can full-fat coconut milk
• 1 (14-ounce) can chickpeas, drained and rinsed
• 3 cups fresh spinach leaves
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (optional garnish)
• Cooked basmati rice or quinoa, for serving

Instructions

1. Heat the coconut or olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft and translucent.
2. Add the minced garlic and grated ginger to the skillet, stirring continuously for about 1 minute until fragrant. Be careful not to burn the garlic.
3. Stir in the curry powder, cumin, turmeric, and chili powder, cooking for another 30 seconds to toast the spices and enhance their flavor.
4. Add the diced sweet potatoes, canned diced tomatoes (with juices), and coconut milk. Stir gently to combine all ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for 20 minutes, or until sweet potatoes are tender when pierced with a fork.
6. Stir in the drained chickpeas and fresh spinach leaves. Cook uncovered for another 5 minutes until the spinach wilts and the chickpeas are heated through.
7. Season the curry with salt and freshly ground black pepper to taste. Stir well and remove from heat.
8. Serve the curry over freshly cooked basmati rice or quinoa. Garnish with chopped fresh cilantro if desired.

Chef tips

• For a spicier curry, increase the chili powder or add a small diced fresh chili when sautéing the onions.
• If you prefer a thicker curry, simmer uncovered for a few extra minutes to reduce the sauce.
• Sweet potatoes can be substituted with butternut squash or pumpkin for a different flavor profile.
• Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 2 months, making this dish perfect for meal prep.