This vegan-friendly curry dish is a satisfying blend of aromatic spices, sweet potatoes, and protein-rich chickpeas that creates a hearty and nutritious meal. Enjoy it on its own, with warm naan, or over a bed of fluffy basmati rice.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon of ginger, grated
• 1 can (14 oz) of coconut milk
• 1 red bell pepper, sliced
• 2 tablespoons of curry powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• Salt and pepper to taste
• 1 cup of spinach leaves
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Spice It Up: Add the curry powder, cumin, coriander, and turmeric to the pot. Stir well to coat the onions and release the spices’ aromas.
4. Combine Main Ingredients: Add the diced sweet potatoes, chickpeas, coconut milk, and red bell peppers. Stir to combine all the ingredients. Season with salt and pepper to taste.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.
6. Finish with Greens: Stir in the spinach leaves and let them wilt in the curry for about 2 minutes.
7. Serve: Garnish with fresh cilantro and serve hot over cooked basmati rice.