One-Pot Coconut Curry Chickpea and Spinach Stew

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 tbsp olive oil or coconut oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp red curry paste
• 1 tsp ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1.5 cups vegetable broth
• 2 (15 oz) cans canned chickpeas, drained and rinsed
• 1 medium (about 10 oz) sweet potato, peeled and 1/2-inch diced
• 4 cups baby spinach
• 2 tbsp lime juice
• 1 tsp kosher salt
• 1 tsp brown sugar or maple syrup
• 3 cups cooked jasmine rice
• for serving fresh cilantro and lime wedges

Instructions

1. 1Heat the oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook 5–6 minutes, stirring occasionally, until soft and lightly golden at the edges.
2. 2Stir in the garlic and ginger; cook 45 seconds until fragrant. Add the red curry paste and turmeric; cook 1 full minute, stirring, until the paste darkens slightly and smells toasty.
3. 3Pour in the coconut milk and vegetable broth, scraping the bottom to dissolve any paste bits. Bring to a gentle simmer.
4. 4Add the chickpeas, diced sweet potato, salt, and brown sugar. Stir well, cover, and simmer over medium-low heat 15–18 minutes until the sweet potato is fork-tender but not falling apart.
5. 5Uncover and stir in the spinach by the handful until fully wilted, about 2 minutes. The stew should look creamy and vibrant orange-gold.
6. 6Remove from heat and stir in the lime juice. Taste and adjust salt, sweetness, or lime as needed—the flavors should be bold, slightly sweet, and bright.
7. 7If the stew is thicker than you like, loosen with a splash of broth or water. Ladle over warm jasmine rice in shallow bowls.
8. 8Top each bowl with a shower of cilantro and an extra lime wedge for squeezing. Serve immediately while the rice soaks up the fragrant curry sauce.