Sand CandyⓇ Sweet Potato Curry

Ingredients:

• 1 pound or 3 cups of Sand Candy Sweet Potatoes, peeled and cubed into 1” pieces
• 3 cups baby spinach
• 15.5 ounce can chickpeas, drained and rinsed
• 14 ounce can diced tomatoes, drained
• 13.5 ounce can coconut milk
• 1 Medium Bland Farms® Vidalia® or Premium Sweet Onion, diced
• 2 tablespoons olive oil
• 3 cloves minced garlic
• 1 1/2 tablespoon garam masala
• Juice of 1 lime
• 1 teaspoon curry powder
• 3/4 teaspoon paprika
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1/4 teaspoon cumin

Preparation:

1. Sauté onion in Olive Oil over medium heat until translucent, about 10 minutes.
2. Add minced Garlic and cook for 1 minute.
3. Add all spices and stir for about 30 seconds, until the spices become fragrant.
4. Add the Tomatoes, Chickpeas, Sweet Potatoes and Coconut Milk. Stir to combine.
5. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
6. Stir in the Spinach and the Lime Juice, Remove the curry from the heat. 
7. Taste the curry and season with additional salt and pepper if desired.
8. Allow for the curry to cool slightly and for the Spinach to wilt, about 3 minutes.
9. Serve over your favorite rice such as Jasmine or Basmati.