👩🍳 Instructions
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1
Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and sauté for 5-7 minutes until softened and translucent.
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2
Stir in minced garlic and grated ginger; cook for 1 minute until fragrant. Add curry powder, cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices.
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3
Add diced sweet potatoes and drained chickpeas to the pot. Stir well to coat with spices and aromatics, cooking for 3-5 minutes, stirring occasionally.
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4
Pour in crushed tomatoes, full-fat coconut milk, and vegetable broth. Stir to combine. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until sweet potatoes are fork-tender. Stir occasionally.
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5
Remove lid and stir in fresh spinach. Cook for 2-3 minutes, or until spinach has wilted. Taste and adjust seasoning with salt and pepper as needed.
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6
Serve hot over cooked basmati rice, garnished with fresh cilantro and a squeeze of fresh lime juice.
💡 Notes
For a spicier curry, add more red pepper flakes or a pinch of cayenne. This curry tastes even better the next day, making it excellent for meal prep. Store leftovers in an airtight container for up to 4-5 days in the refrigerator, or freeze for up to 3 months. For an added layer of flavor, consider simmering a bay leaf with the curry and removing it before serving.
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
18g
Total Fat
20g
Saturated Fat
15g
Carbs
55g
Fiber
12g
Sugar
10g
Sodium
550mg
Cholesterol
0mg
