Kenyan Sweet Potato and Chickpea Curry

Ingredients

• 2 medium Sweet Potatoes
• 1 can Chickpeas
• 1 can Coconut Milk
• 5 oz Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 0.25 tsp Chili Powder
• 2 tbsp Tomato Paste
• 0.5 cup Vegetable Broth
• 1 tsp Salt
• 1 tbsp Vegetable Oil

Instructions

1. 1Prepare your ingredients: Peel and cut the 2 medium sweet potatoes into 1-inch cubes. Drain and rinse the 1 can of chickpeas. Finely dice the 1 medium onion. Mince the 3 cloves of garlic and the 1 inch of ginger. Measure out 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 0.25 tsp chili powder. Measure 2 tbsp tomato paste, 0.5 cup vegetable broth, 1 tsp salt, and 1 tbsp vegetable oil.
2. 2Heat the 1 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it looks soft and translucent.
3. 3Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until it smells fragrant. Be careful not to let it burn.
4. 4Stir in the 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 0.25 tsp chili powder. Cook for 30 seconds, stirring constantly, until the spices smell toasted.
5. 5Add the 2 tbsp tomato paste to the pot and cook for 1 minute, stirring it into the spices and aromatics.
6. 6Add the cubed sweet potatoes, the drained and rinsed chickpeas, the 1 can of coconut milk, and the 0.5 cup of vegetable broth to the pot. Stir everything together and add the 1 tsp salt.
7. 7Bring the mixture to a gentle simmer over medium-high heat (400°F / 200°C). Once simmering, reduce the heat to low (250°F / 120°C), cover the pot, and cook for 20-25 minutes, or until the sweet potato cubes are easily pierced with a fork.
8. 8Stir in the 5 oz of spinach. Cook for 1-2 minutes, stirring gently, until the spinach has wilted into the curry.
9. 9Serve the Kenyan Sweet Potato and Chickpea Curry hot.

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