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1. Heat the coconut oil in a large, deep pot over medium heat until shimmering. Add the cumin seeds and cook 20-30 seconds until they sizzle and smell fragrant.
2 tbsp coconut oil,
1 tsp cumin seeds
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2. Add the yellow onion and a pinch of the salt. Cook, stirring occasionally, for 15-18 minutes until deep golden brown, lowering the heat if it begins to scorch.
2 piece yellow onion, finely diced,
1.5 tsp salt
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3. Stir in the garlic and ginger and cook for 1-2 minutes until the raw smell disappears. Add the ground coriander, ground turmeric, chili powder and black pepper, and stir for 30-60 seconds to bloom the spices.
4 clove garlic,
1.5 tbsp fresh ginger, grated,
2 tsp ground coriander,
1 tsp ground turmeric,
1 tsp Kashmiri chili powder or mild chili powder,
0.5 tsp ground black pepper
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4. Add the tomatoes and cook, stirring and mashing them down, for 8-10 minutes until jammy and the oil begins to separate at the edges.
4 piece ripe tomatoes, chopped
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5. Add the sweet potatoes, chickpeas, coconut milk, water and the remaining salt. Stir well and bring to a gentle boil, then reduce the heat to low.
2 piece sweet potatoes, peeled and cut into 2 cm cubes,
2 can canned chickpeas, drained and rinsed,
1 can full-fat coconut milk,
1 cup water,
1.5 tsp salt
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6. Cover partially and simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the sauce has thickened. Lightly mash a few chickpeas and sweet potato cubes against the side of the pot to add body.
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7. Stir in the baby spinach in handfuls until wilted, about 2 minutes. Remove from the heat and stir in the garam masala.
150 g baby spinach,
1 tsp garam masala
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8. Squeeze in the juice of the lime, then taste and adjust the salt. Serve hot, garnished with fresh cilantro.
1.5 tsp salt,
1 piece lime,
0.2 cup fresh cilantro, chopped (garnish)
