Sweet Potato and Chickpea Coconut Curry

Name: Sweet Potato and Chickpea Coconut Curry
Prep time: 10 min
Ingredients: 2 tablespoons coconut oil (olive oil may be substituted); 1 medium/large sweet Vidalia or yellow onion, diced small; 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 1/2-inch cubes (about 3 cups, diced); , 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; 1/2 teaspoon freshly ground black pepper, or to taste; one 15-ounce can chickpeas, drained and rinsed (I used no-salt added); ; 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; 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted); rice, quinoa, or naan, optional for serving

Sweet Potato and Chickpea Coconut Curry was pinched from <a href="https://www.averiecooks.com/2017/09/sweet-potato-chickpea-coconut-curry.html" target="_blank" rel="noopener">www.averiecooks.com.</a>

"Sweet Potato and Chickpea Coconut Curry – An EASY one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors!! HEALTHY comfort food that tastes AMAZING!!..."

INGREDIENTS

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2 tablespoons coconut oil (olive oil may be substituted)

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

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

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2 teaspoons ground coriander

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

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, 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

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1/2 teaspoon freshly ground black pepper, or to taste

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

•

; full-fat will deliver a richer/thicker result)

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about 3 cups fresh spinach leaves

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1 tablespoon lime juice

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1 tablespoon soy or fish sauce, optional and to taste

•

1 tablespoon brown sugar, optional and to taste

•

1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

•

rice, quinoa, or naan, optional for serving

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