Ingredients:

  • 1 tbsp Coconut Oil (or other neutral high-heat oil)
  • 1 large Yellow Onion, diced
  • 2 inches Fresh Ginger, peeled and finely grated
  • 4 large Garlic Cloves, minced
  • 1 medium Red Chili (or serrano), thinly sliced
  • 1 tbsp Red Curry Paste
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 cup Vegetable Broth (low sodium)
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 large Sweet Potato, peeled and diced (1-inch cubes)
  • 1 (15 oz) can Chickpeas, rinsed and drained
  • 1 medium Red Bell Pepper, sliced
  • 5 oz Baby Spinach (or kale)
  • 1 tbsp Fresh Lime Juice
  • Salt and Black Pepper, to taste
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped, for garnish

Instructions:

  1. Heat coconut oil in the Dutch oven over medium heat until shimmering. Add the diced onion and sauté for 5–7 minutes until translucent and slightly caramelised.
  2. Add the grated ginger, minced garlic, and sliced chili. Cook for 1 minute until fragrant—be careful not to burn the garlic.
  3. Push the aromatics to one side of the pot. Add the red curry paste, turmeric, and cumin directly to the empty space in the pot. Toast the spices for 30–60 seconds, stirring them into the oil, before mixing them fully with the onions. This 'blooming' step deepens the flavour dramatically.
  4. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Stir in the full-fat coconut milk until the sauce is uniform.
  5. Add the sweet potato cubes and bring the curry mixture to a gentle simmer. Reduce the heat to medium-low, cover partially, and simmer for 12–15 minutes, or until the sweet potato is tender when pierced with a fork.
  6. Incorporate the rinsed chickpeas and sliced bell pepper. Continue to simmer, uncovered, for another 5 minutes, allowing the pepper to soften slightly while retaining a bite.
  7. Remove the pot from the heat. Stir in the baby spinach until fully wilted (this should take less than 2 minutes).
  8. Stir in the fresh lime juice. Taste the Coconut Ginger Vegetable Curry and adjust seasoning with salt and pepper as needed.
  9. Ladle into bowls and top generously with fresh coriander for garnish.