Vegan Sweet Potato Chickpea Curry

Ingredients

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• 2 tablespoons grapeseed oil
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• ½ cup chopped yellow onion
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• 1 tablespoon minced garlic
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• 1 tablespoon grated fresh ginger
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• 2 tablespoons Thai red curry paste
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• 1 (13.5 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)
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• 1 cup vegetable broth
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• ½ teaspoon kosher salt
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• 2 (15 ounce) cans chickpeas, rinsed and drained
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• 3 cups baby spinach leaves
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• 1 tablespoon fresh lime juice
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• ½ cup coarsely chopped toasted cashews
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• fresh cilantro for garnish
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• 2 cups cooked rice
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Instructions

1. 1
   Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
2. 2
   Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
3. 3
   Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
4. 4
   Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
5. 5
   Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.