Ingredients:

  • 1 tbsp coconut oil
  • 1 large red onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (approx. 15g)
  • 1 red chili, deseeded and sliced
  • 1.5 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp cumin seeds
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (approx. 500g)
  • 15 oz canned chickpeas, drained and rinsed (approx. 240g drained)
  • 14 oz lite coconut milk
  • 1 cup low-sodium vegetable broth
  • 2 cups fresh baby spinach, packed

Instructions:

  1. Heat the coconut oil over medium heat in a large heavy-bottomed pot or Dutch oven.
  2. Add the diced red onion and sauté for 5 minutes until translucent and fragrant.
  3. Add the minced garlic, grated ginger, and sliced red chili. Sauté for 1 minute until fragrant.
  4. Stir in the curry powder, ground turmeric, cumin seeds, sea salt, and black pepper. Bloom the spices in the oil for 30 seconds to release fat-soluble flavors.
  5. Add the cubed sweet potatoes and drained chickpeas to the pot, stirring to coat thoroughly in the aromatic spice base.
  6. Pour in the lite coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the sweet potatoes are fork-tender.
  7. Stir in the baby spinach and allow it to wilt into the curry for 1 minute before serving.
  8. Let the curry sit for 2 minutes before serving to allow the sauce to thicken slightly.