Peel the onion, garlic and ginger and dice finely. Peel the sweet potato and cut it into bite-sized pieces.
Heat the coconut oil in a large pan or deep frying pan. Soften the onion, garlic and ginger over a medium heat until translucent.
Add the curry powder and turmeric and toast briefly until fragrant. Then stir in the sweet potato.
Pour in the coconut milk and stir in the drained chickpeas. Simmer the curry, covered, until the sweet potato is tender.
Finally, stir in the spinach and let it wilt briefly. Season to taste with salt.
Ladle into bowls and serve hot. A little lime juice or fresh coriander goes well with it, if you like.
Good to know
A curry like this is just right when you want to keep it simple and it should still taste of something. It's creamy, gently spiced and pleasantly satisfying.
Swaps
Spinach → kale (more vitamin K and a little more fibre). Chickpeas → white beans (milder flavour, also provide plant protein and fibre). Coconut milk → cashew butter mixed with water (a little more protein, fewer saturated fats). Coconut oil → olive oil.
Allergens
The curry is naturally vegan and gluten-free, but depending on the coconut milk it may not suit people with a coconut intolerance. Often suits children well if you keep the spicing mild, and during pregnancy the usual cooking amounts of spices are no concern.
