Measurements

• 2 medium sweet potatoes
• 1 can chickpeas
• 1 large onion
• 3 cloves garlic
• 1 inch ginger
• 2 tomatoes
• 1 can coconut milk
• 2 cups spinach
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• Salt to taste
• Pepper to taste
• 2 tbsp oil
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Preparation Method

• Heat oil in a large pot over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add curry powder, cumin, coriander, turmeric, cinnamon, and cardamom.
• Cook spices for 1 minute until fragrant.
• Add sweet potatoes and tomatoes, stir well.
• Pour in coconut milk, bring to a simmer.
• Cover and cook for 15 minutes until sweet potatoes are tender.
• Add chickpeas and spinach, stir to combine.
• Cook for another 5 minutes until spinach wilts.
• Season with salt, pepper, and lemon juice.
• Garnish with fresh cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.