Sweet Potato & Chickpea Curry

Ingredients

• 1½ lb sweet potatoes
• 15 oz chickpeas
• 13½ oz coconut milk
• 1 onion
• 3 clove garlic
• 1 tbsp ginger
• 2 tbsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• ½ cup vegetable broth
• 14½ oz diced tomatoes
• 5 oz spinach (optional)
• ¼ cup fresh cilantro (optional)
• 2 cup rice (optional)

Steps

1. Sauté diced onion in a large pot over medium heat until softened, about 5 minutes.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in curry powder, turmeric, and cumin, cooking for 30 seconds to toast the spices.
4. Add peeled and cubed sweet potatoes, drained chickpeas, coconut milk, vegetable broth, and diced tomatoes. Bring to a simmer.
5. Cover and cook for 15-20 minutes, or until sweet potatoes are tender.
6. Stir in spinach (if using) until wilted. Season with salt and pepper to taste.
7. Serve hot over rice, garnished with fresh cilantro (if using).