Hearty Vegan Sweet Potato & Spinach Curry

• 1 tbsp coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/4 tsp chili flakes (optional, adjust to taste)
• 1 medium sweet potato (about 1 lb), peeled and diced into 1-inch cubes
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed
• 1 cup coconut milk (full fat or light depending on preference)
• 4 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh cilantro leaves (for garnish, optional)
• Cooked basmati rice or naan bread (to serve)

Instructions

1. Heat the coconut oil in a large deep skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Stir in the curry powder, cumin, turmeric, and chili flakes. Cook the spices with the onion mixture for 1 minute to release their oils and aroma.
4. Add diced sweet potatoes, canned diced tomatoes (with juices), chickpeas, and coconut milk. Stir well to combine. Bring the mixture to a gentle simmer.
5. Cover the pan and let the curry simmer for about 20 minutes, stirring occasionally, until the sweet potatoes are tender but not mushy.
6. Uncover the pan and stir in the fresh baby spinach. Cook for 2-3 minutes until the spinach wilts into the curry.
7. Season with salt and black pepper to taste. Adjust spices if needed by adding a pinch more curry powder or chili flakes for heat.
8. Serve the curry hot over steamed basmati rice or with warm naan bread, garnished with fresh cilantro if desired.

Chef tips

• Use canned chickpeas to save time, or cook dried chickpeas in advance for a less processed option.
• If you prefer a thicker curry, simmer uncovered for a few extra minutes to reduce the liquid.
• Substitute the sweet potato with butternut squash or pumpkin for a different twist.
• For added protein, toss in some cubed firm tofu or tempeh towards the end of cooking.