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Coconut Curry Sweet Potato and Chickpea Stew
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 can (14 ounces) coconut milk
  • 2 cups vegetable broth
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Juice of 1 lime, for serving
  • Fresh cilantro, for serving

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the curry powder and stir for 30 seconds to toast the spices.
  • Add the sweet potato cubes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes until the sweet potatoes are tender.
  • Stir in the spinach and cook for 2 minutes until it wilts. Season with salt and black pepper.
  • Ladle the stew into bowls and finish with a squeeze of lime juice and fresh cilantro.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. The spinach can be swapped for kale if that is what you have on hand, but add it a few minutes earlier since it takes longer to soften. Leftovers reheat well on the stove with a little water stirred in to restore the consistency.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife