Sweet potato: 200g (1 large, peeled and cubed), Chickpeas (cooked): 150g (3/4 cup), Spinach: 100g (3 cups), Onion: 100g (1 medium, diced), Tomatoes (canned, diced): 200g (1 cup), Coconut milk (light): 125ml (1/2 cup), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Curry powder: 5g (1 tbsp), Turmeric: 2g (1 tsp), Cumin: 2g (1 tsp), Coriander: 2g (1 tsp), Olive oil: 10ml (2 tsp), Cilantro: 10g (2 tbsp, chopped), Brown rice (cooked): 75g (1/3 cup, for serving), Lime wedges: for serving
1. Sauté aromatics: In a large pot, heat 10ml olive oil and cook 100g diced onion for 5 minutes. Add 6g minced garlic and 5g grated ginger, cook for 30 seconds. 2. Add spices: Stir in 5g curry powder, 2g turmeric, 2g cumin, and 2g coriander. Cook for 1 minute. 3. Add main ingredients: Add 200g cubed sweet potato, 150g chickpeas, and 200g diced tomatoes. Stir to coat with spices. 4. Simmer: Pour in 125ml light coconut milk and 125ml water. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potato is tender. 5. Add greens: Stir in 100g spinach and cook until wilted. 6. Serve: Garnish with 10g chopped cilantro and serve with 75g cooked brown rice and lime wedges.
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