Vibrant Vegan Chickpea and Sweet Potato Coconut Curry

• 1 large sweet potato (about 1 pound), peeled and cubed
• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili flakes (optional)
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can coconut milk (full fat for creamier texture)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups fresh spinach leaves
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves, for garnish (optional)
• Cooked basmati rice or naan bread, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with half of the coconut oil and a pinch of salt. Spread them on a baking sheet and roast for 20-25 minutes, turning once halfway, until tender and slightly caramelized.
2. While sweet potatoes roast, heat the remaining coconut oil in a large deep skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
3. Add minced garlic and grated ginger to the onion and cook for another 1-2 minutes until fragrant.
4. Stir in curry powder, turmeric, cumin, and red chili flakes (if using) and toast the spices with the onion mixture for about 1 minute to release their aroma.
5. Pour in the diced tomatoes with their juices and simmer for 5 minutes, allowing the sauce to thicken slightly.
6. Add the coconut milk and chickpeas to the pan. Stir well and bring to a gentle simmer. Season with salt and pepper to taste.
7. Fold in the roasted sweet potatoes and spinach leaves. Cook for another 3-5 minutes until the spinach wilts and everything is heated through.
8. Serve the curry hot garnished with fresh cilantro if desired, alongside fluffy basmati rice or warm naan bread.

Chef tips

• For extra protein, add cubed firm tofu or tempeh in step 6 along with the chickpeas.
• If you prefer a milder curry, omit the red chili flakes or reduce them to 1/8 teaspoon.
• To save time, use pre-peeled frozen sweet potato cubes and skip roasting—just add them directly in step 6 and simmer longer until tender.
• Substitute fresh spinach with kale or Swiss chard if desired; add a few minutes earlier to allow for cooking.
• If you want a thicker curry, simmer uncovered for a few extra minutes before adding the spinach.