Averie Cooks

-1 To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
-1 Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
-1 Add the sweet potato and stir to combine with the onions.
-1 Add the curry paste, broth or water, salt, pepper, and stir to combine.
-1 Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.
-1 Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
-1 Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.
-1 Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
-1 Evenly sprinkle with the cilantro and serve immediately.