A rich and creamy Thai-inspired coconut curry loaded with bell peppers, sweet potato, spinach, and chickpeas. Vegan-friendly and deeply satisfying.
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.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.