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If you're on the lookout for a dish that embodies comfort, warmth, and a burst of flavor, look no further than creamy coconut sweet potato curry. This delightful meal not only pleases the palate but also nourishes the body. The combination of sweet potatoes, chickpeas, and rich coconut milk creates a dish that is both satisfying and wholesome.

Sweet Potato Curry

Indulge in this creamy coconut sweet potato curry that’s bursting with flavor! Made with sweet potatoes, chickpeas, and vibrant greens, this dish is not only delicious but also healthy. Perfect for a cozy dinner, it's easy to whip up in just 40 minutes. Serve it over rice or quinoa and top with fresh cilantro for an extra touch. Dive into this comforting bowl of goodness that’s sure to please everyone at the table!
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Ingredients
  

2 medium-sized sweet potatoes, peeled and cubed

1 can (400 ml) coconut milk

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

1 can (400g) chickpeas, drained and rinsed

1 red bell pepper, diced

2 cups spinach or kale, chopped

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the curry powder, turmeric, and cumin to the pot, stirring well to combine the spices with the onion mixture.

        Add the cubed sweet potatoes and diced red bell pepper, mixing well to coat with the spices. Cook for about 5 minutes, stirring occasionally.

          Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are tender.

            Stir in the chickpeas and chopped spinach or kale. Cook for another 5 minutes until the greens are wilted and everything is heated through.

              Season with salt and pepper to taste. If you like it spicier, you can also add a pinch of red pepper flakes.

                Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4