✓ ¼ cup low-sodium vegetable broth
✓ 1 tablespoon peeled and minced fresh ginger
✓ 2-3 cloves garlic, minced
✓ 3 tablespoons vegan Thai red curry paste (for example, Thai Kitchen brand)
✓ 1 lb sweet potatoes (about 2 large), cut into ½ inch pieces - no need to peel if organic
✓ 1 15-ounce can of chickpeas (or 1 ½ cups cooked chickpeas if cooking from dried)
✓ 1 14-15 ounce can reduced fat coconut milk
✓ ½ cup water
✓ Dash of iodized sea salt and fresh cracked pepper, to taste
✓ 5-6 cups fresh baby spinach or baby kale
✓ Lime wedges for serving
✓ Sriracha sauce for serving
✓ Cooked brown rice for serving
✓ Optional microgreens for serving