1 tbsp coconut oil
1 tbsp fresh ginger, microplaned
2 garlic cloves, microplaned
3 tbsp red curry paste
2 medium sweet potatoes, cubed
1 x (400g) can chickpeas, drained and rinsed
1 x (270ml) can coconut milk
½ cup water
1 pinch pepper
1 bag baby spinach
In a large wok saute garlic and ginger.
Add curry paste and cook for 1-2 minutes.
Add sweet potatoes, chickpeas, coconut milk, water and pepper. Cook for 15-20 minutes or until sweet potato tender.
Serve with rice, coriander and lime.