Bart's Recipes
Finely chop the onion, garlic, and ginger. Peel the sweet potato and cut it into one-and-a-half-centimeter cubes, so it cooks in the same amount of time as the rest.
Heat the coconut oil in a sauté pan and sauté the onion over medium heat for six to eight minutes until soft and translucent. Take your time with this, as a well-sautéed onion gives the curry its sweet base. Add the garlic, ginger, and all the spices, and stir for a minute until fragrant; briefly frying dry spices releases their aromas.
Add the sweet potato and rinsed chickpeas, pour in the coconut milk, and let it simmer gently with the lid slightly ajar for fifteen to twenty minutes until the potato is tender and the sauce has thickened.
At the end, stir in the spinach in batches until wilted. Season to taste with salt and the juice of half a lime, which cuts through the richness of the coconut milk. Finish with fresh cilantro. Chickpeas provide plant-based protein and fiber, while the coconut milk provides the fat that keeps you full.
