· 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 1/2-inch cubes· 1 (15-ounce) can chickpeas, drained and rinsed· 1 (13- to 14-ounce) can full-fat coconut milk· 1/2 cup water· 1 teaspoon kosher salt· 1/4 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)
Step 1Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.Step 2Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.Step 3Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.