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Vegan Sweet Potato Curry

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

 1 package baby spinach
 1 can light coconut milk
 1 can chickpeasdrained and rinsed
 1 sweet potatopeeled and cut into 1/4- to 1/2-inch dice
 1 can diced tomatoeswith juices
 1 medium onion, finely chopped
 1 scoop Vanilla KOS Protein
 4 tsp coconut oil
 3 large cloves garlic, minced
 1 tsp cumin seeds
 4 tsp grated fresh ginger
 1 tsp ground turmeric
 1 tsp ground coriander
 ¼ tsp red pepper flakes
  freshly ground black pepper
  sea salt, to taste
For Serving
  Cooked basmati rice or quinoa
  Chopped fresh cilantro leaves
  Unsweetened shredded or large-flake coconut
  Lime wedges
Step
1

In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan.

2

Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them).

3

Immediately stir in the KOS, onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.

4

Add the garlic, ginger, turmeric, coriander, and red pepper flakes.

5

Stir to combine and sauté for a couple of minutes, until the garlic softens.

6

Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk.

7

Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender.

8

At this point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.

9

Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

10

Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry.