Sweet Potato and Chickpea Coconut Curry

averiecooks.com

Catherine Dennis

2 tablespoons coconut oil (olive oil may be substituted)

1 medium/large sweet Vidalia or yellow onion, diced small

3 cloves garlic, finely minced or pressed

2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

2 medium/large or 1 extra-large sweet potato, peeled and diced into ½-inch cubes (about 3 cups, diced)

1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)

1 cup low-sodium broth (vegetable or chicken) or water (I used water)

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

one 15-ounce can chickpeas, drained and rinsed (I used no-salt added)

one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)

about 3 cups fresh spinach leaves

1 tablespoon lime juice

1 tablespoon soy or fish sauce, optional and to taste

1 tablespoon brown sugar, optional and to taste

¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

rice, quinoa, or naan, optional for serving

Directions at averiecooks.com

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