Measurements

• 2 medium Sweet Potatoes
• 2 cups Spinach
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 Tomatoes
• 1 can Coconut Milk
• 1 can Chickpeas
• 1/4 cup Cashews
• 2 tbsp Curry Powder
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Coriander
• 1/2 tsp Cardamom
• 1/2 tsp Chili Powder
• Salt to taste
• Pepper to taste
• 2 tbsp Oil

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, turmeric, coriander, cardamom, and chili powder.
• Cook spices for 2 minutes until fragrant.
• Add sweet potatoes and tomatoes, stir well.
• Pour in coconut milk and bring to a simmer.
• Cover and cook for 15 minutes until sweet potatoes are tender.
• Add chickpeas and cashews, stir to combine.
• Cook for another 5 minutes.
• Stir in spinach and cook until wilted.
• Season with salt and pepper to taste.
• Serve hot with rice or naan.

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