Sweet Potato Curry | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon vegetable or coconut oil
• 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
• 2 cloves garlic, minced
• 3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
• 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (13- to 14-ounce) can full-fat coconut milk
• 1/2 cup water
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (5-ounce) bag baby spinach (about 5 packed cups)
• Juice from 1 medium lime (about 2 tablespoons)
• Cooked rice, for serving (optional)