Being honest, my family is not big on curry so I embarked on a mission. Making it delicious, beautiful and appealing. They enjoyed the creamy coconut sauce, the tender sweet potatoes and I have to say, I was a happy camper when empty plates were displayed! Yess!! They liked this one!!
2 medium sized sweet potatoes, peeled and cubed
1 15oz can of chickpeas, drained and rinsed
1 onion roughly chopped
3 garlic cloves, minced
10 oz fresh spinach
3 Tbs of olive oil, divided
1 Tbs of grated fresh ginger
2 cups of vegetable stock
2 Tbs of curry powder, divided
3 tsp of salt, dovidef
1 1/4 cup of coconut milk
Juice of 1 lime.
Cooked brown rice for serving
In a deep pot, heat up 2 Tbs of olive oil over medium high heat. Add onion and and 1 tsp of salt. Stirring constantly allow the onions to become translucent.
Add ginger and garlic and stir for about 45 seconds. Add 1 Tbs of curry and stir well allowing onion mixture to be well coated with curry.
Add Chickpeas and sweet potatoes and stir well. Season with the remaining salt and stir. Lower the heat to medium low and add coconut milk and stock and stir well. Cover and allow to simmer 15 minutes.
In a small pan over low heat heat up your remaining oil and remaining curry. Stirring always for about 30 seconds. Add to sweet potato mixture.
Add Spinach and lime juice.
Stir well and turn off the heat. Serve over brown rice and enjoy!