Best Sweet Potato, Chickpea and Spinach Coconut Curry

INGREDIENTS

• 4 teaspoons (20 mL) vìrgìn coconut oìl (ì dìd not use the oìl ìn her recìpe, ì subbed wìth 2 tablespoons broth ìnstead and added a lìttle bìt as needed)
• 1 tablespoon (15 mL) cumìn seeds
• 1 medìum onìon, fìnely chopped (about 2 cups/500 mL)
• 3/4 to 1 teaspoon (4 to 5 mL) fìne sea salt, to taste, plus a pìnch
• 3 large cloves garlìc, mìnced
• 4 teaspoons (20 mL) grated fresh gìnger
• 1 teaspoon (5 mL) ground turmerìc
• 1 teaspoon (5 mL) ground corìander
• 1/4 teaspoon (1 mL) red pepper flakes, or to taste
• 1 medìum/large sweet potato, peeled and cut ìnto 1/4- to 1/2-ìnch (5 mm to 1 cm) dìce (about 3 cups/750 mL)
• 1 (14-ounce/398 mL) can chìckpeas, draìned and rìnsed, or 1 1/2 cups (375 mL) cooked chìckpeas
• 1 (14-ounce/398 mL) can dìced tomatoes, wìth juìces
• 1 (14-ounce/400 mL) can lìght coconut mìlk
• 1 (5-ounce/142 g) package baby spìnach
• Freshly ground black pepper

For servìng

• Cooked basmatì rìce, quìnoa, mìllet, or sorghum
• Chopped fresh cìlantro leaves
• Unsweetened shredded or large-flake coconut
• Lìme wedges (optìonal)

INSTRUCTIONS

Visit original link recipe 🍸🍹 >>>>> CLICK HERE..............

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