Easy One Pot Sweet Potato Chickpea Curry

Using a large soup pot or dutch oven, turn the stove onto medium-low heat. Add in avocado oil and diced onion and saute for 5-10 minutes until the onion is soft, translucent, and golden brown. 2. Then, add in the spices (curry powder, turmeric, salt, pepper, coriander, and garam masala) and let cook for an additional minute. 3. Add in the vegetable broth to de-glaze the pan, then add in the remaining vegetables including cauliflower, sweet potato, peppers, and chickpeas. 4. Keep the curry at medium-high heat and stir every few minutes. The curry should be cooking at a low boil. 5. At the 20-minute mark, stir in the coconut milk and peas. Cook for another 10 minutes, then add in the spinach. Stir it in until it’s wilted. 6. If you desire a thicker curry, mix together 2 teaspoons tapioca with 1 tablespoon water in a small bowl, then pour into the curry and stir for a few minutes. The curry will immediately thicken! 7. Serve with rice or grilled naan and enjoy!