Name: Sweet Potato Curry
Total time: 1 h 5 min
Ingredients: 2 teaspoons coconut oil; 1 small yellow onion, finely chopped; 3 medium cloves garlic, finely chopped; 2 tablespoons red curry paste; 1 (2 inch) piece fresh ginger, peeled and finely chopped; ¼ teaspoon crushed red pepper; 3 medium sweet potatoes (1 1/2 lbs. total), peeled and cut into 1/2-inch cubes; 5 small carrots, diagonally sliced 1/2 inch thick; 1 (15.5-ounce) can no-salt-added chickpeas, rinsed (optional); 1 (15 ounce) can no-salt-added crushed tomatoes; 1 (13.5 ounce) can coconut milk, well shaken; 1 ½ cups water; 4 cups loosely packed fresh baby spinach (2 ounces); ¼ teaspoon garam masala; ¼ teaspoon salt; Hot cooked long-grain brown rice for serving; Lime wedges for serving

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring often, until lightly browned around edges, about 6 minutes. Add garlic, curry paste, ginger and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Add sweet potatoes, carrots, chickpeas (if using), tomatoes, coconut milk and water. Bring to a boil over high heat, stirring occasionally. Partially cover, reduce heat to low and simmer, stirring occasionally, until the sweet potatoes are tender, 18 to 20 minutes. Remove from heat and add spinach, garam masala and salt; stir until the spinach wilts. Let stand for 10 minutes to thicken slightly.

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Sweet Potato Curry

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