Name: Sweet Potato Curry
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp coconut oil (or any other oil); 0.5 large red onion (finely diced (150g)); 14 oz canned tomatoes (diced (400g)); 0.75 tsp sea salt (to taste); 0.25 tsp black pepper (ground, to taste); 3 clove garlic cloves (minced); 1.5 tbsp garam masala; 1 tsp curry powder; 0.75 tbsp paprika; 0.25 tsp cumin; 1 cup chickpeas (cooked); 1 lb sweet potatoes (peeled and cubed into 1 inch pieces, (450g or 3 cups)); 13.5 oz coconut milk (can (383g)); 1 tbsp lime juice (of 1 small lime); 3 cup spinach

Instructions

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1

In a deep pot over medium-high heat, heat the coconut oil (2 tbsp).
2

Add in the red onion (0.5 large) and canned tomatoes (14 oz). Grind some sea salt (0.75 tsp) and black pepper (0.25 tsp) over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
3

Add in the cooked chickpeas (1 cup) and the sweet potatoes (1 lb), stirring to combine. Add in the garlic cloves (3 clove), garam masala (1.5 tbsp), curry powder (1 tsp), paprika (0.75 tbsp) and cumin (0.25 tsp). Stir for about 0.5 minutes in the heat, until the spices become fragrant.
4

Add in the coconut milk (13.5 oz) and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
5

Stir in the spinach (3 cup) and squeeze lime juice (1 tbsp) lightly over the top of the curry, stirring to combine. Remove the curry from the heat. Taste the curry and season with more salt and pepper if you desire. Allow to cool slightly and for the spinach to wilt in the heat until wilted (about 3 minutes), then serve. Enjoy!