Ingredients:

  • 1 tbsp avocado oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tbsp (6g) mild curry powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) ground turmeric
  • 1/4 tsp (1g) cayenne pepper
  • 1/2 tsp (3g) sea salt
  • 2 large (600g) sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat 1 tbsp avocado oil over medium heat in your skillet. Add the 150g diced onion and sauté for 5 minutes until they look translucent and soft.
  2. Stir in the 15g minced garlic and 15g grated ginger. Cook for 60 seconds until you can smell the aromatics.
  3. Lower the heat slightly. Stir in the 6g curry powder, 2g cumin, 1g turmeric, and 1g cayenne. Stir constantly for 1 minute to bloom the spices. Note: Don't let them turn dark brown or they'll taste bitter.
  4. Toss in the 600g cubed sweet potatoes and 425g drained chickpeas. Stir until every piece is coated in the yellow spice mixture.
  5. Pour in 411g diced tomatoes and 400ml coconut milk. Bring to a gentle simmer.
  6. Cover the pan and cook for 12-15 minutes until the potatoes are tender when pierced with a fork.
  7. Remove from heat. Stir in 60g baby spinach and 15ml lime juice until the leaves just wilt.
  8. Garnish with 10g chopped cilantro and serve immediately.