Sweet Potato, Chickpea, and Spinach Coconut Curry 4 t virgin coconut oil 1 Tablespoon cumin seeds 1 medium onion, finely chopped 1 teaspoon fine sea salt, to taste 3 large cloves garlic, minced 4 teaspoons grated fresh gingerroot 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/4 teaspoon red-pepper flakes, or to taste 3 c diced, peeled sweet potatoes 1 14-oz can chickpeas, drained and rinsed, or 1½ cups cooked chickpeas 1 14-oz can diced tomatoes, with juices 1 14-oz can light coconut milk 1 5-oz package baby spinach (about 8 cups loosely packed) Freshly ground black pepper Because the recipe moves quickly once you’ve started, be sure to have your ingredients prepped and ready to toss into the pot as they’re called for. In a large saucepan, heat oil until a cumin seed sizzles when tossed into pan. Add cumin seeds and toast for about a minute, until fragrant and slightly darkened. Be careful not to burn them. Immediately stir in the onion add a pinch of salt, and cook 3-5 minutes or until onion is soft and translucent. Add garlic, ginger, turmeric, coriander, and red-pepper flakes. Stir and sauté for a couple of minutes, until garlic softens. Add sweet potatoes, chickpeas, tomatoes with their juices, and coconut milk. Stir, then cover and simmer over medium heat 20-30 minutes, until potatoes are fork tender. Stir in spinach and cook until wilted. Season with salt and black pepper to taste. Serve with rice. Vegan and gluten free But if you have a carnivore in the house, you can add some chicken.