Sweet Potato Chickpea Curry

🥘 Ingredients

• baby spinach
  2 c
• basmati rice
  1 c
• chickpeas
  2 c
• coconut milk
  1 c
• garam masala
  2 tbsp
• garlic
  3 cloves
• ginger
  2 in
• lime
  1 unit
• olive oil
  2 tbsp
• pepitas
  2 tbsp
• pepper
  1 tsp
• salt
  1 tsp
• sweet potatoes
  2 medium
• veggie stock concentrate
  1 tsp

🍳 Cookware

• small pot
• large pot

1. 

   1

   chickpeas sweet potatoes baby spinach coconut milk basmati rice garam masala garlic ginger lime pepitas veggie stock concentrate olive oil salt pepper

   chickpeas: 2 c, sweet potatoes: 2 medium, baby spinach: 2 c, coconut milk: 1 c, basmati rice: 1 c, garam masala: 2 tbsp, garlic: 3 cloves, ginger: 2 in, lime: 1 unit, pepitas: 2 tbsp, veggie stock concentrate: 1 tsp, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot . Peel ginger, then mince until you have 1 tbsp. Mince or grate garlic. Cut sweet potatoes into ½-inch cubes. Drain and rinse chickpeas. Cut lime in half.
3. 

   3

   Once water is boiling, add basmati rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Remove from heat and keep covered.
4. 

   4

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add sweet potato, garlic, and ginger. Season with salt and pepper. Cook until garlic is fragrant, ⏱️ 2 minutes to ⏱️ 3 minutes .
5. 

   5

   Add garam masala to pot and stir until fragrant, ⏱️ 30 seconds . Stir in ¾ cup coconut milk, vegeg stock concentrate, and ½ cup water. Bring to a simmer, then cover and reduce heat to medium-low. Cook until sweet potato is just tender, ⏱️ 7 minutes to ⏱️ 9 minutes .
6. 

   6

   Stir chickpeas and baby spinach into pot. Continue simmering until chickpeas are warmed through and spinach is wilted, ⏱️ 2 minutes to ⏱️ 3 minutes . Squeeze in the juice from half the lime. Season with salt and pepper.
7. 7

   Divide rice between plates and top with curry. Garnish with pepitas and serve with lime wedges on the side for squeezing over.