Vegan Sweet Potato, Chickpea & Spinach Coconut Curry

Trying to keep it together in the kitchen.

4 teaspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tablespoons broth instead and added a little bit as needed)

1 tablespoon (15 mL) cumin seeds

1 medium onion, finely chopped (about 2 cups/500 mL)

¾ to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch

3 large cloves garlic, minced

4 teaspoons (20 mL) grated fresh ginger

1 teaspoon (5 mL) ground turmeric

1 teaspoon (5 mL) ground coriander

¼ teaspoon (1 mL) red pepper flakes, or to taste

1 medium/large sweet potato, peeled and cut into ¼- to ½-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)

1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 ½ cups (375 mL) cooked chickpeas 1 (14-ounce/398 mL) can diced tomatoes, with juices

1 (14-ounce/400 mL) can light coconut milk

1 (5-ounce/142 g) package baby spinach

Freshly ground black pepper

subheading: For serving:

Cooked basmati rice, quinoa, millet, or sorghum

Chopped fresh cilantro leaves

Unsweetened shredded or large-flake coconut

Lime wedges (optional)

Directions at thevegan8.com

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