4 tsp. coconut oil
1 tbsp. cumin seeds
1 white onion, chopped
salt & pepper
3 cloves garlic, minced
4 tsp. ginger, grated
1 tsp. ground turmeric
1 tsp. ground coriander
¼ tsp. red chili flakes
1 sweet potato, peeled & chopped
400g can chickpeas, drained & rinsed,
400g can chopped tomatoes
400g can light coconut milk
140gbaby spinach
Heat the coconut oil in a large pot, over a medium heat. Add the cumin seeds and toast for about a minute, until fragrant. Next add in the onion, season with salt and pepper, and cook for 3 to 5 minutes until softened.
Add the garlic, ginger, turmeric, coriander and red chili flakes. Sauté for 1-2 minutes, until the garlic softens.
Add the sweet potato, chickpeas, chopped tomatoes and coconut milk. Stir to combine, cover, and simmer over a medium heat for 20-25 minutes, until the potatoes tender.
Mash one-third of the potatoes to thicken the sauce, then stir in the spinach and cook until wilted. Season with the salt and black pepper to taste
Serving suggestion: steamed rice, cilantro and lime wedges (not included in nutritional breakdown).
Storage: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
