Roasted Sweet Potato Chickpea Curry

Ingredients

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

Instructions

1. 1

   Preheat oven to 400°F (200°C). Cube sweet potatoes, toss with 1 tablespoon of oil, and roast for 25 minutes until tender.

2. 2

   While potatoes roast, heat the remaining oil in a large pot over medium heat. Sauté diced onion until translucent.

3. 3

   Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.

4. 4

   Stir in the drained chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer.

5. 5

   Add the roasted sweet potatoes to the pot. Simmer for 10 minutes to allow flavors to meld.

6. 6

   Stir in spinach until wilted. Season with salt and pepper to taste.

7. 7

   Serve hot over rice or with naan bread.