• 1 tablespoon coconut oil
  • 1/2 cup red onion, chopped (about 1/2 of an onion)
  • 2 teaspoons crushed garlic (about 2 medium cloves)
  • 1 red chili, chopped & deseeded (optional – half if you want a little extra kick and a whole pepper if you like things spicy)
  • 2 small or medium sweet potatoes, peeled and cut into 1 inch cubes
  • 1 red bell pepper, deseeded & chopped
  • 1 teaspoon ground turmeric
  • 1 can | 14 oz coconut milk
  • 3 cups | 720 ml vegetable broth
  • 1 can | 15 oz chickpeas, drained
  • 2 cups spinach
  • 2 tablespoons | 30 ml fresh lime juice
  • 1/2 teasoon sea salt or to taste
  • chopped cilantro, optional


  1. Heat the coconut oil in a large, heavy bottom pot over medium heat. When the oil is hot add the onion. Cook until very soft, translucent and breaking down, about 5 minutes. Add the garlic and chilli pepper. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
  2. Add the the sweet potato, red pepper and turmeric to the pot & stir.
  3. Add the entire can of coconut milk and the vegetable stock. Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 15 minutes.
  4. Add the chickpeas and spinach.
  5. Stir in the lime juice. Taste and season with salt as needed and add cilantro.
  6. Serve over rice and enjoy!
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