Vegan Sweet Potato and Chickpea Curry

A delightful vegan curry with sweet potato, chickpeas, and coconut milk.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons cumin seeds
• 1⁄2 teaspoon peppercorn
• 8  cloves
• 4  teaspoons turmeric
• 2  onions, finely chopped
• 2  inches fresh ginger, finely chopped
• 2  green chili peppers (or heat to taste)
• 2  tablespoons  vegetable oil
• 4  garlic cloves, finely chopped
• 1 (796 ml) can chopped tomatoes
• 1 (400 ml) can coconut milk
• 2  teaspoons sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  medium sweet potatoes, peeled and cubed
• 2  cups chickpeas
• 4  cups fresh spinach (optional)
• 1  lemon

Directions

1. Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
2. Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
3. Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
4. Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
6. Add the juice from one lemon to taste, to lift the flavor.
7. Serves well with brown and wild rice.