Sweet Potato Curry

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 teaspoons coconut oil

1 small yellow onion, finely chopped

3 medium cloves garlic, finely chopped

2 tablespoons red curry paste

1 (2 inch) piece fresh ginger, peeled and finely chopped

¼ teaspoon crushed red pepper

3 medium sweet potatoes (1 ½ lbs. total), peeled and cut into ½-inch cubes

5 small carrots, diagonally sliced ½ inch thick

1 (15.5-ounce) can no-salt-added chickpeas, rinsed (optional)

1 (15 ounce) can no-salt-added crushed tomatoes

1 (13.5 ounce) can coconut milk, well shaken

1 ½ cups water

4 cups loosely packed fresh baby spinach (2 ounces)

¼ teaspoon garam masala

¼ teaspoon salt

Hot cooked long-grain brown rice for serving

Lime wedges for serving

Directions at eatingwell.com

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