Sweet Potato Curry

Ingredients

• 4 teaspoons oil
• 1 tablespoon cumin seeds
• 1 medium onion, finely chopped
• 3 large cloves garlic, minced
• 4 teaspoons grated fresh ginger (or ginger/garlic paste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
• 1 can chickpeas, drained & rinsed
• 1 can diced tomatoes, with juices
• 1 can light coconut milk
• 1 package baby spinach
• freshly ground black pepper

Directions

1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute. Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. Mash about 1/3 of the potatoes
4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
5. Serve with rice