4 teaspoons (20 ml) virgin coconut oil (or water for oil-free cooking)

1 tablespoon (15 ml) cumin seeds

1 medium onion, finely chopped (~2 cups/500 ml)

3 large garlic cloves, minced

4 teaspoons (20 ml) grated fresh ginger

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5 ml) ground coriander

1/4 teaspoon red pepper flakes (or to taste)

1 medium/large sweet potato, peeled and diced (1/4–1/2 inch cubes, ~3 cups/750 ml)

1 (14-ounce/398 ml) can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)

1 (14-ounce/398 ml) can diced tomatoes with juice

1 (14-ounce/400 ml) can light coconut milk

1 (5-ounce/142 g) package baby spinach

Salt and freshly ground black pepper, to taste

Optional Garnishes: Cooked basmati rice, quinoa, or millet; fresh cilantro; shredded coconut; lime wedges

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Heat the oil or water in a large saucepan over medium heat. Add cumin seeds and toast until fragrant (about 1 minute).
Add onion with a pinch of salt and cook 3–5 minutes until soft and translucent.
Stir in garlic, ginger, turmeric, coriander, and red pepper flakes. Cook for 1–2 minutes until aromatic.
Add sweet potatoes, chickpeas, tomatoes, and coconut milk. Cover and simmer for 20–30 minutes until sweet potatoes are fork-tender. Optional: mash 1/3 of the mixture for a thicker curry.
Stir in spinach and cook until wilted. Season with salt and black pepper.
Serve over grains and garnish with cilantro, coconut, and lime wedges if desired.

Oil-Free Option: Substitute water or vegetable broth for oil; the curry still tastes amazing.
Meal Prep: Keeps 4–5 days in the fridge, or freeze up to 1 month.
Flavor Boost: Finish with fresh lime juice to balance sweetness and heat.
Spice Level: Adjust red pepper flakes to taste for a milder or spicier curry.
Texture Tip: Mash a portion of the curry to thicken the sauce naturally.