Sweet Potato-Coconut Curry with Chickpeas and Spinach
- 2 medium-size sweet potatoes, cut into 3⁄4-inch pieces
- 2 Tbsp melted coconut oil, divided
- Salt and freshly ground black pepper
- 3 garlic cloves, chopped
- 1 Tbsp peeled and chopped ginger
- 2 tsp curry powder
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with their juices
- 1 cup low-sodium vegetable stock
- 1 (13.5 oz) can coconut milk
- 3 cup chopped baby spinach
- 1 Tbsp lime juice
- Preheat oven to 425°.
- Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
- Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
- Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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