A rich and creamy Thai-inspired coconut curry loaded with bell peppers, sweet potato, spinach, and chickpeas. Vegan-friendly and deeply satisfying.
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Heat coconut oil in a large pot over medium heat.
Add diced onion, garlic, and ginger. Cook 3 minutes until fragrant.
Add curry powder, turmeric, and cumin. Stir 1 minute to bloom the spices.
Add cubed sweet potato, sliced bell pepper, and coconut milk. Bring to a simmer.
Cook 15 minutes until sweet potato is tender.
Stir in drained chickpeas and spinach. Cook 3 more minutes until spinach wilts.
Season with salt and lime juice. Garnish with fresh cilantro and serve.
If the meal's iron is plant-based (non-heme), pair with the vitamin C in the recipe to boost absorption 2-3×. Avoid coffee or tea within 1h.
Preformed retinol is fat-soluble — this meal's fat content boosts absorption. Beta-carotene from vegetables converts to retinol inefficiently (~12:1).
Curcumin's bioavailability is poor alone. Pair with the meal's fats AND piperine (black pepper) for up to 20× better absorption.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.