14ounces/400g fresh tomatoesdiced (if using canned, drain the tomatoes)
sea saltI use about ¾ teaspoon & ground black pepper (I use about ¼ teaspoon), to taste
1 ½tablespoonsgaram masala
1lb450g sweet potatoes or 3 cups, peeled and cubed into 1 inch pieces
13.5ounces/383g can coconut milk*
juice of 1 small lime
In a deep pot over medium-high heat, add the coconut oil.
Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
Add in the chickpeas and the sweet potatoes, stirring to combine. Add in the garlic, garam masala, curry powder, paprika and cumin. Stir for about 30 seconds in the heat, until the spices become fragrant.
Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
Stir in the spinach and squeeze a lime lightly over the top of the curry (don't skip the lime!), stirring to combine. Remove the curry from the heat. Taste the curry and season with more salt and pepper if you desire. Allow to cool slightly and for the spinach to wilt in the heat until wilted (about 3 minutes), then serve. Enjoy!
Notes:This recipe is vegan and gluten-free.*Many readers have asked and yes you can definitely use low-calorie coconut milk! You can even use boxed coconut milk if those calories suit you better.HOW TO STORE: You can store this curry in an air-tight Tupperware container in the fridge for up a week. It’s an excellent candidate for freezing and can be stored in the freezer for up to a month.TO ADD HEAT:1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.2. Harissa paste: if you have a harissa or chilli paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.