Name: Sweet Potato, Chickpea and Spinach Coconut Curry
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 tablespoon olive oil; 2 shallots, diced; 2 sweet potatoes, peeled and cubed; 1 14-ounce can chickpeas, no salt added, rinsed and drained; 3 tablespoon curry paste (red or yellow); 1 14-ounce can full fat coconut milk; 3 cups fresh baby spinach; 3/4 cup low sodium vegetable broth; 1/4 cup raw peanuts, chopped; 1/4 cup cilantro (leaves only), chopped; Optional: serve with rice, garnish with lime wedges

1 14-ounce can chickpeas, no salt added, rinsed and drained

Optional: serve with rice, garnish with lime wedges

Sweet Potato, Chickpea and Spinach Coconut Curry

Heat oil over medium high heat. Add the shallots and cook until soft and fragrant.

Add the curry paste and chickpeas, and stir until well-combined.

Add the coconut milk and broth and let it simmer over low heat for 15-20 minutes until thickened and sweet potatoes are tender.

Top with additional peanuts and/or cilantro.

Full of flavor and comfort, this easy curry is perfect for a chilly day.