Ingredients
- 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
