4 large sweet potatoes
1 T. EVOO
1 YELLOW ONION, DICED
2 T. RED CURRY PASTE
1 T. GINGER, MINCED
2 CLOVES GARLIC, MINCED
13.5 OZ. COCONUT MILK
15 OZ. CHICKPEAS, DRAINED AND RINSED
1/3 C. WATER
2 C. BABY SPINACH, CHOPPED
1 T. COCONUT AMINOS
1 LIME, ZESTED AND JUICED
1/2 C. FRESH CILANTRO, CHOPPED

4 large sweet potatoes 1 T. EVOO 1 YELLOW ONION, DICED 2 T. RED CURRY PASTE 1 T. GINGER, MINCED 2 CLOVES GARLIC, MINCED 13 5 OZ. COCONUT MILK 15 OZ. CHICKPEAS, DRAINED AND RINSED 1/3 C. WATER 2 C. BABY SPINACH, CHOPPED 1 T. COCONUT AMINOS 1 LIME, ZESTED AND JUICED 1/2 C. FRESH CILANTRO, CHOPPED

1. Preheat oven to 400. Prick sweet potatoes all over with a fork, place in a baking dish, and roast for 50 minutes.

2. meanwhile, in a medium skillet, on medium, heat oil. Add onions and cook until translucent, about 5 minutes. Add curry paste, ginger, and garlic and cook for 3 minutes until fragrant. Add coconut milk, chickpeas, and water. Bring to a gentle summer and cook for 15 minutes, until liquid is reduced by half.

3. Eastern spinach, coconut aminos, lime zest and juice and 1/2 of the cilantro. Cook until spinach has wilted, about 3 minutes.

4. cut along the top of each sweet potato and split open slightly to make room for curry. Divide curry among potatoes and top with remaining cilantro.