Chickpea Spinach Coconut Curry (Print Version)

# Ingredients:

01 - 4 teaspoons (20ml) virgin coconut oil, or swap with water if you like.
02 - 1 tablespoon (15ml) cumin seeds.
03 - 1 medium onion, diced small (roughly 2 cups/500ml).
04 - 3 big garlic cloves, finely chopped.
05 - 4 teaspoons (20ml) grated fresh ginger.
06 - 1 teaspoon (5ml) turmeric powder.
07 - 1 teaspoon (5ml) coriander powder.
08 - A pinch (1/4 teaspoon) of chili flakes, or more if you prefer.
09 - 1 medium or large sweet potato, peeled and cubed into 1/4-1/2 inch pieces (about 3 cups/750ml).
10 - 1 can of chickpeas (14 ounces/398ml), drained and rinsed, or 1 1/2 cups (375ml) cooked ones.
11 - 1 can (14 ounces/398ml) of diced tomatoes, along with the liquid.
12 - 1 can (14 ounces/400ml) of light coconut milk.
13 - 1 package of baby spinach (5 ounces/142g).
14 - A sprinkle of black pepper, freshly ground, as per taste.

# Instructions:

01 - Warm a big pan on medium heat and melt the coconut oil, or use water as an alternative. Toss in the cumin seeds and let them pop for a few seconds. Stir in the chopped onions and let them cook until they're soft and mellow, but avoid browning them.
02 - Throw the grated ginger and minced garlic into the pan, cooking until they smell amazing, about a minute. Mix in the coriander, turmeric, and chili flakes, giving everything a good stir.
03 - Add the cubed sweet potatoes, chickpeas, and canned tomatoes (don't drain the juice). Stir it all together. Cover and let it bubble on medium heat for about 20-30 minutes, or until the sweet potatoes are soft and tender when poked with a fork.
04 - If you want a thicker texture, mash up about a third of the mixture right in the pot using a mashed potato tool.
05 - Pour in the light coconut milk and stir it thoroughly. Throw in the spinach, letting it cook down until it wilts completely.
06 - Sprinkle in salt and freshly cracked pepper to get the perfect taste. Ladle the dish over some cooked sorghum, quinoa, millet, or basmati rice. Garnish it with fresh cilantro, unsweetened shredded coconut, and lime wedges for squeezing over.

# Notes:

01 - A bit of coconut sugar at the end can tone down the spice and add a soft sweetness.
02 - A squeeze of lime just before serving will boost and brighten the flavors.
03 - Keep extra curry in a sealed container in the fridge for 4-5 days, or freeze it for up to a month.

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