Ingredients:

  • 2 tbsp Coconut oil
  • 1 large Red onion, finely diced
  • 3 cloves Garlic, minced
  • 1-inch piece Fresh ginger, grated
  • 1 tbsp Red curry paste (vegan)
  • 1 tsp Ground turmeric
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Salt
  • 2 large Sweet potatoes (approx. 600g), peeled and cut into 1/2-inch cubes
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 1 can (14 oz) Full-fat coconut milk
  • 1 cup Vegetable broth (low sodium)
  • 2 cups Fresh baby spinach
  • 1 tbsp Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the diced red onion and sauté for 3 minutes until translucent. Stir in the garlic, grated ginger, and red curry paste, cooking for 1-2 minutes until fragrant.
  2. Add the ground turmeric, cumin, coriander, and smoked paprika to the pot. Stir constantly for 30–60 seconds to bloom the spices in the oil.
  3. Add the cubed sweet potatoes and drained chickpeas to the pot, stirring to coat with the spice mixture. Pour in the full-fat coconut milk and vegetable broth.
  4. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  5. Stir in the fresh baby spinach until wilted. Remove from heat and stir in the lime juice and fresh cilantro. Season with additional salt to taste and optional red chili flakes.