Ayurvedic sweet potato curry with spinach and chickpeas

Ingredients for 4 servings:

• 1 sweet potato(s)
• 100 g spinach, fresh
• 1 can chickpeas
• ¼ liter vegetable broth
• 1 can coconut milk (400 g)
• 2 tbsp ghee or coconut oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, thumb-sized
• 1 tsp lemon juice
• 1 small chili pepper(s)
• 1 tsp curry powder
• some cumin powder
• some cardamom
• 1 tbsp cane sugar
• e.g. coriander, fresh
• e.g. cashew nuts
• e.g. coconut flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Finely chop the onions, garlic, ginger, and chili and sauté in a wok with the ghee. Peel and dice the sweet potato. Wash the spinach and chickpeas. Add the sweet potato and sprinkle with the spices. Sauté lightly until fragrant. Add the vegetable stock and coconut milk and bring to a boil. When the sweet potato is tender, add the chickpeas and spinach. Season to taste with lemon juice, brown sugar, salt, and pepper. Serve with fresh coriander, cashews, and coconut flakes, if desired.