Chickpea and Sweet Potato Curry

Ingredients

• 2 large Sweet potatoes
• 15 oz Canned chickpeas
• 14 oz Coconut milk
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 tablespoon Ginger paste
• 2 tablespoons Curry powder
• 1 cup Vegetable broth
• 2 cups Spinach(optional)
• 1 tablespoon Olive oil

Instructions

1. 1

   Peel and cube the sweet potatoes into 1-inch pieces.

2. 2

   Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, about 5 minutes.

3. 3

   Add minced garlic and ginger paste, cooking for 1 minute until fragrant.

4. 4

   Stir in the curry powder and cubed sweet potatoes, coating them thoroughly in the spices.

5. 5

   Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.

6. 6

   Stir in the drained chickpeas and cook for another 5 minutes.

7. 7

   If using, stir in fresh spinach until wilted. Season with salt and pepper to taste.

8. 8

   Serve hot over rice or with naan bread.