This is a tasty meal to double up and freeze.


  • 2 tbsp oil of your choice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ginger, ground or 1 tbsp fresh, chopped
  • 2 tsp coriander, ground
  • 3 cups sweet potato, peeled & diced
  • 1 tbsp red curry paste (more if you are like it spicier)
  • 1 cup broth of your choice or water
  • 1 tsp each salt & pepper
  • 15 oz canned chickpeas, drained and rinsed
  • 13 oz canned coconut milk
  • 3 cups fresh spinach
  • 1 lime, juiced
  • Cilantro, rice, quinoa, cauliflower rice or naan, optional for serving


  1. Heat a cocotte or saucepan over medium temperature. Add oil and onion. Sauté until the onion begins to soften.
  2. Add the garlic, ginger, coriander, and cook for about 1 minute. Stir to combine.
  3. Add the sweet potato, curry paste, broth, salt and pepper. Stir to combine. Cover, reduce the heat to medium-low, and allow mixture to gently simmer for about 10 minutes, or until sweet potatoes are mostly tender. Add the chickpeas and coconut milk, turn the heat to medium-high and cook uncovered for about 10 minutes, or until liquid volume has reduced as much as desired.
  4. Add the spinach and lime juice and stir to combine. Cook until spinach has wilted and is tender, about 2 minutes.
  5. Sprinkle with cilantro (Optional) serve immediately over rice, quinoa, cauliflower rice or naan. This meal freezes well.