Sweet Potato Curry with Chickpeas & Spinach

Sweet Potato Curry

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp ground cumin
• 1 tbsp curry powder
• 2 tsp ground turmeric
• 3 tsp ground coriander
• 1 tsp red pepper flakes (or more to taste)
• 1 medium to large sweet potato, peeled and cubed
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
• 2 (14 oz / 400 g) cans diced tomatoes, with juices
• 2 (13.5 oz / 400 ml) cans light coconut milk
• 1 package baby spinach, to taste
• Salt, to taste
• Freshly cracked black pepper, to taste

To Serve

• Steamed white or brown rice
• Warm naan (see my Naan recipe)
• Fresh cilantro
• Lime wedges
• Red pepper flakes

Optional Add-Ins

• Crispy tofu (see my Crispy Tofu recipe)
• Homemade seitan (see my Homemade Seitan recipe)
• Cauliflower florets
• Green peas
• Cashews