Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 2 tbsp coconut oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
  1 bell pepper (any color), sliced
• 1 medium sweet potato, cubed (or 2 carrots)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup spinach or kale (packed)
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) diced tomatoes
  1 cup vegetable broth
• 1½ tbsp curry powder
• 1 tsp ground cumin
  1 tsp turmeric
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Sauté Aromatics:
   Heat coconut oil in a large pot over medium heat. Add onion and cook until soft (5 minutes). Stir in garlic and ginger; cook 1 minute until fragrant.
2. Toast Spices:
   Add curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for 30 seconds.
3. Simmer:
   Add sweet potato, bell pepper, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well. Bring to a gentle boil, reduce heat to low, cover, and simmer 15–20 minutes until sweet potatoes are tender.
4. Finish:
   Stir in spinach until wilted (1–2 minutes). Season with salt and pepper.
5. Serve:
   Garnish with cilantro and lime wedges. Serve with rice or naan.