1 cup onion, diced

3 cloves garlic, minced

1 Tbsp fresh ginger, grated

2 tsp ground coriander

1 tsp turmeric

2 Tbsp red curry paste (more or less to taste)

3 cups sweet potato or butternut squash, peeled and cubed

1 cup water or vegetable broth

1 tsp salt

½ tsp ground pepper

1 15-oz. can chickpeas, drained and rinsed

1 13-oz. can coconut milk

3-4 cups spinach or kale, chopped

½ lime, juiced

1-3 tsp soy sauce, fish sauce or coconut aminos to taste

½ cup cilantro or basil, roughly chopped

Cooked rice, quinoa, millet or other grain for serving, about ½-1 cup per person

In a large pot or Dutch oven, heat oil over medium-high heat. Add onions and sauté 5 minutes to soften. Add garlic, ginger, turmeric and red curry paste. Cook and stir one minute.

Add sweet potato or squash and stir to coat. Add water, salt and pepper. Bring to simmer.

Cook about 10-15 minutes until tender. Add chickpeas, coconut milk and greens. Cook an additional 5-7 minutes. Stir in lime juice, soy or fish sauce and ¼ cup cilantro or basil.

Remove from heat and serve over rice. Garnish with remaining herb.

Courtesy of Gwen Eberly, chef at Zest! Cooking School. Connect at [email protected].