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There’s something incredibly comforting about a pot of curry simmering on the stove, filling your kitchen with fragrant spices and the promise of a warm, satisfying meal. I remember the first time I tried making curry on a chilly evening, inspired by a trip to a vibrant market where the aroma of spices danced in the air. As I wandered through the stalls, I was captivated by the vivid colors of fresh produce and the earthy scent of spices that seemed to beckon me to create something special. This Sweet Potato & Spinach Chickpea Curry is a delightful blend of flavors that not only warms the body but also nourishes the soul.

Sweet Potato and Spinach Chickpea Curry

Bring warmth and comfort to your kitchen with this Sweet Potato & Spinach Chickpea Curry. Packed with nutrients and rich flavors, this hearty dish is perfect for cozy dinners or meal prep. With sweet potatoes, protein-rich chickpeas, and vibrant spinach simmered in creamy coconut milk, every bite is satisfying. Follow this easy recipe for a delicious journey into flavor that nourishes both body and soul. Perfect for sharing with friends and family or enjoying solo.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) chickpeas, rinsed and drained

3 cups fresh spinach, chopped

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 can (14 oz) coconut milk

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Juice of 1 lime

Instructions
 

Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add the Spices: Sprinkle in the curry powder, ground cumin, turmeric, and paprika. Stir the spices into the onion mixture and cook for about 1 minute to enhance their flavors.

      Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot and stir to coat them with the spices. Continue to cook for another 2-3 minutes.

        Mix in Chickpeas and Coconut Milk: Pour in the rinsed chickpeas and coconut milk, followed by a pinch of salt and pepper. Stir well to combine, then bring to a gentle boil.

          Simmer: Reduce the heat to low, cover the pot, and let the curry simmer for about 15-20 minutes, or until the sweet potatoes are tender.

            Add Spinach: Once the sweet potatoes are cooked, fold in the chopped spinach and allow it to wilt, about 2-3 minutes.

              Finish the Dish: Squeeze in the lime juice and give the curry a final stir. Taste and adjust the seasoning with more salt, pepper, or lime juice as desired.

                Serve: Garnish with fresh cilantro if using, and serve hot with rice, naan, or on its own for a hearty, healthy meal.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4