Ingredients:
- large sweet potato, peeled and cubed (300g)
- medium carrots, roughly chopped (200g)
- tablespoon olive oil
- Salt and black pepper to taste
- tablespoons coconut oil
- medium yellow onion, finely diced
- tablespoon fresh ginger, finely grated
- cloves garlic, minced
- teaspoon turmeric powder
- teaspoon ground cumin
- teaspoon ground coriander
- teaspoon garam masala (divided)
- /4 teaspoon red pepper flakes
- (14.5 oz) can diced tomatoes, undrained (400g)
- cup vegetable broth
- (13.5 oz) can full-fat coconut milk
- (15 oz) can chickpeas, rinsed and drained
- cups fresh spinach, loosely packed
- tablespoon fresh lime juice
- /4 cup fresh cilantro, roughly chopped (for garnish)
Instructions:
- Preheat oven to 400°F (200°C). Toss cubed sweet potato and carrots with olive oil, salt, and pepper. Spread on a large rimmed baking sheet and roast for 15 minutes until starting to soften and brown slightly. Set aside.
- Heat coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook gently until translucent, about 5-7 minutes.
- Push onions to one side. Add ginger and garlic to the centre and cook for 1 minute until fragrant. Add turmeric, cumin, coriander, half of the garam masala, and red pepper flakes. Cook, stirring constantly into the oil, for 30 seconds until aromatic.
- Stir the spices into the onions. Pour in the diced tomatoes (with juices) and vegetable broth. Bring to a gentle simmer, scraping up any browned bits from the bottom.
- Add the roasted vegetables and the full can of coconut milk (stirred gently first). Add the drained chickpeas. Return to a low simmer, cover loosely, and cook for 15 minutes, allowing the flavours to meld.
- Stir in the fresh spinach until wilted. Remove from heat. Stir in the remaining garam masala and the fresh lime juice. Taste and adjust salt as needed.
- Ladle the curry into bowls and garnish generously with fresh cilantro.