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Easy Sweet Potato Curry (With Chickpeas & Spinach)
Ingredients
  • 1 tablespoon vegetable or coconut oil
  • 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
  • 2 cloves garlic, minced
  • 3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into ½-inch cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (13- to 14-ounce) can full-fat coconut milk
  • ½ cup water
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (5-ounce) bag baby spinach (about 5 packed cups)
  • Juice from 1 medium lime (about 2 tablespoons)
  • Cooked rice, for serving (optional)
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