1-Getting started with this sweet potato chickpea curry is all about setting yourself up for success gather everything first so the process flows smoothly. Begin by peeling and dicing one medium sweet potato into small pieces, about 1/4 to 1/2 inch, which helps it cook faster. Drain and rinse your chickpeas, chop the onion, mince the garlic, and grate the ginger to keep things organized. Heat your saucepan over medium and add the oil or water to get that base going.

2-First Steps: Prepping and Heating Heat 4 teaspoons (20ml) of virgin coconut oil or water in a large saucepan over medium heat. Add 1 tablespoon (15ml) of cumin seeds and toast them until they smell amazing, about one minute. Toss in the finely chopped onion (around 2 cups/500 ml), add a pinch of salt, and cook it for 3 to 5 minutes until it’s soft. This step builds that flavorful foundation that makes the whole dish pop.

3-Next, stir in 3 large cloves of minced garlic, 4 teaspoons (20ml) of grated fresh ginger, 1 teaspoon (5ml) of ground turmeric, 1 teaspoon (5ml) of ground coriander, and 1/4 teaspoon of red pepper flakes. Let everything sauté for a few minutes until the garlic softens and the spices wake up. If you’re looking for more ideas on veggie-based dishes, check out our candied yams recipe for a sweet side that pairs well.

4-Building and Simmering the Curry Now add the diced sweet potato (about 3 cups/750ml), the can of chickpeas (14-ounce/398ml, drained and rinsed), the diced tomatoes (14-ounce/398ml with juices), and the light coconut milk (14-ounce/400ml). Give it a good stir, cover the pot, and simmer for 20 to 30 minutes until the sweet potatoes are tender. If you want a thicker sauce, mash about one-third of the mixture it’s an easy trick that makes it creamier without extra work.

5-Stir in the baby spinach (5-ounce/142g package) and cook until it wilts, then season with salt and freshly ground black pepper. For serving, spoon it over cooked basmati rice or quinoa and top with cilantro if you like. The whole process takes about 50 minutes total, with 25 minutes prep and 25 minutes cooking, and it’s one of those meals that tastes even better the next day.