2 medium sweet potatoes, peeled and cubed (roughly 4 cups)
14 oz can diced tomatoes
2cups chicken or vegetable broth
1/2cup peanut butter, smooth or chunky
14 oz can chickpeas, strained and rinsed
2cups spinach, roughly chopped
To Serve (optional):
White rice, cooked
Lime, cut into wedges
Cilantro, roughly chopped
Peanuts, roughly chopped
In a large pot on medium-high warm, warm the olive oil.
Add onion and cook for 3-4 minutes until tender and translucent. Add garlic and cook for an additional 1-2 minutes until tender.
Add curry powder, cumin, chilli flakes and salt and cook for 30 seconds or until fragrant. Add cubed sweet potatoes and stir to coat in the onion and spice mixture.
Add diced tomatoes, broth, peanut butter and chickpeas and stir to combine. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender and can easily be pierced with a fork.
Once cooked, add chopped spinach, stir to combine and cook for an additional 1 to 2 minutes until wilted.
Serve immediately on its own or with a side of rice, and/or top with a squeeze of lime, sprinkle of cilantro and chopped peanuts.