Chickpea Sweet Potato Curry

Ingredients

• 1.5 Cup basmati rice - 1 1/2 (cups)
• 2.25 Cup water - 2 1/4 (cups)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 1 Count yellow onion, diced - 1 (medium), diced
• 3 Count garlic, minced - 3 (cloves), minced
• 2 Tablespoon curry powder - 2 (tablespoons)
• 1.5 Pound sweet potatoes, peeled and cut into 1/2-inch pieces - 1 1/2 (pounds), Peeled and cut into 1/2-inch pieces.
• 1 Can diced tomatoes - 1 (14.5-ounce can)
• 1 Can canned coconut milk - 1 (13.5-ounce can)
• 2 Count canned chickpeas, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 5 Ounce baby spinach - 5 (ounces)
• 1 Teaspoon kosher salt - 1 (teaspoon), Recipe uses 1/4 teaspoon with the rice and the remaining 3/4 teaspoon in the curry.

Instructions

1. Prepare vegetables and chickpeas

   1. *Dice the onion*, *mince the garlic*, peel and cut the sweet potatoes, and rinse and drain the chickpeas.

2. Cook the rice

   2. In a large saucepan, combine the basmati rice, water, and 1/4 teaspoon kosher salt. Bring to a boil, then *cover tightly* and cook on low for *15 minutes*.

3. Soften the onion

   3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion and cook for *3 minutes*, stirring until *softened*.

4. Build the curry

   4. Add garlic and curry powder, then stir for *30 seconds* until *fragrant*. Add sweet potatoes, diced tomatoes, coconut milk, chickpeas, and remaining kosher salt.

5. Simmer until tender

   5. Bring the curry to a gentle simmer, then *cover and cook* for *18 to 22 minutes*, stirring occasionally, until the sweet potatoes are *fork-tender*.

6. Rest and fluff the rice

   6. Turn off the heat under the rice and let it *rest covered* for *5 minutes*, then fluff with a fork.

7. Wilt spinach and serve

   7. Stir baby spinach into the curry and cook for *1 to 2 minutes* until *just wilted*. Serve the curry warm over the basmati rice.