Sweet Potato, Chickpea and Spinach Coconut Curry

Ingredients:

• 4 teaspoons virgin coconut oil

• 1 tablespoon cumin seeds

• 1 medium onion, finely chopped (about 2 cups)

• 1 teaspoon fine sea salt

• 3 large cloves garlic, minced

• 4 teaspoons grated fresh ginger

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/4 teaspoon red pepper flakes, or to taste

• 1 medium/large sweet potato, peeled and cut into cubes

• 1 can chickpeas, drained and rinsed

• 1 can diced tomatoes, with juices

• 1 can light coconut milk

• 1 package baby spinach

• Freshly ground black pepper

For serving:

• Cooked wild or brown rice, quinoa or millet

• Chopped fresh cilantro leaves

• Unsweetened shredded or large-flake coconut

• Lime wedges (optional)

Directions:

1. In a large pot, heat the oil over medium heat. Add the cumin seeds and toast for about a minute. Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes.

2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes.

3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender.

4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

5. Serve on a bed of cooked grains, garnished with cilantro and coconut.

recipe adapted from Oh she glows.