Name: Sweet Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound (450 g) sweet potatoes (about 2 medium) (peeled and chopped into 3 cm pieces); 2 cups (60 g) fresh spinach; 1/2 tbsp oil (or water (if oil-free)); 1 medium (100 g) onion (chopped); 3-4 garlic cloves (minced); 2- inch (5 cm) fresh ginger (minced); 1/2 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 3/4 tsp salt (or less/more to taste); 1/2 tsp smoked paprika; 1/2 tsp red pepper flakes (use less if you don't like it too spicy); 1/4 tsp black pepper (or less/more to taste); 1/4 tsp ground ginger; 1 1/3 cup (320 ml) coconut milk (canned); 1 cup (250 g) passata ((tomato sauce)); One 15 oz can of chickpeas (rinsed and drained (optional)); Fresh herbs to garnish (e.g. parsley, cilantro)