Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can of coconut milk
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 can of chickpeas, drained and rinsed
• 2 cups of spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder and turmeric powder, allowing the spices to toast for about 30 seconds.
4. Add the diced sweet potatoes and stir to coat with the spices.
5. Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for about 15 minutes, or until the sweet potatoes are tender.
6. Add the chickpeas and spinach, stirring until the spinach has wilted and everything is heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Serving Suggestions

This Vegan Sweet Potato Curry pairs wonderfully with steamed rice, quinoa, or naan bread. Enjoy your nutritious and comforting meal!