Ingredients
- 1 tablespoon virgin coconut oil
- 2 small yellow onions, finely diced
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 tablespoon tomato paste
- 300 g fresh tomatoes, diced
- sea salt and freshly ground black pepper, to taste
- 1 large sweet potato, peeled and cubed into 2,5 cm pieces (ca. 400 g)
- 2 teaspoons golden curry spice mix
- 60 ml vegetable broth, plus more if needed
- 200 ml can organic coconut milk
- 1 x 400 g can organic chickpeas, drained and rinsed
- 100 g baby spinach
- Lime wedges, for serving
To serve:
- Steamed whole grain basmati or other grain of choice
- Naan or roti bread
Instructions
- In a large, deep skillet or wok, heat the coconut oil over medium heat.
- Add the onions and cook for 5-7 minutes, until soft. Add the garlic, ginger and cook stirring for 1 minute. Add the tomato paste and cook stirring for 1-2 minutes. Add the chopped tomatoes and season with salt and pepper. Cook until juices of the tomatoes are naturally released, another 8-10 minutes.
- Add the sweet potatoes and golden curry spice and stir for about 30 seconds in the heat, until the spices become fragrant.
- Add the broth and coconut milk and stir again. Bring the curry to a simmer, and then reduce the heat slightly so that the mixture continues to cook at a light simmer. Cover partially with a lid, and cook for about 30 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add a little more broth, if needed.
- Stir in the chickpeas. Simmer until heated through, then add the spinach and cook for another 1-2 minutes until wilted. Taste the curry and adjust seasoning, if desired.
- Divide among bowls with a serving of rice. Serve with lime wedges and fresh cilantro to garnish. Enjoy!
Nutrition
Notes
Depending on preference, feel free to add more golden curry spice.