Hearty Vegan Sweet Potato and Chickpea Curry

• 2 tablespoons coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 can (14 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5-6 minutes until soft and translucent.
2. Add the minced garlic and grated ginger to the pan and sauté for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Stir in the curry powder, ground cumin, turmeric, and cayenne pepper (if using). Cook the spices with the onion mixture for about 1 minute to release their aromas.
4. Add the diced tomatoes with their juice and the cubed sweet potatoes. Stir well to coat the sweet potatoes in the spice mixture.
5. Pour in the coconut milk, stirring gently to combine. Bring the mixture to a gentle simmer, then lower the heat and cover partially. Cook for about 20 minutes or until the sweet potatoes are tender when pierced with a fork.
6. Once the sweet potatoes are tender, stir in the chickpeas and fresh spinach. Cook for another 3-5 minutes, until the spinach wilts and everything is heated through.
7. Season with salt and pepper to taste. If the curry is too thick, add a splash of water or vegetable broth to reach your desired consistency.
8. Serve hot, garnished with fresh cilantro if desired. This curry pairs wonderfully with basmati rice or warm naan bread.

Chef tips

• For a creamier texture, use full-fat coconut milk, but light coconut milk works fine to reduce calories.
• If you don’t have fresh ginger, 1/2 teaspoon ground ginger can be used in a pinch, but fresh is best for flavor.
• To make this dish nut-free and soy-free, avoid using soy sauce as a seasoning; this recipe doesn’t require it.
• Leftover curry keeps well refrigerated for up to 4 days and also freezes well for up to 3 months.