Cooking Instructions:

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Add the chopped chicken thighs to the pot, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.

Sprinkle in the curry powder and turmeric, stirring well to coat the chicken and release the spices' aromas.

Add the cubed sweet potatoes, coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.

Cover the pot and let it simmer for about 20 minutes, or until the sweet potatoes are tender and the chicken is cooked through.

Stir in the spinach and cook for another 5 minutes until wilted. Adjust seasoning as needed before serving. This dish is packed with vegetables and can count as three of your five-a-day.

For a delightful finish, serve the Sweet Potato & Chicken Curry over cooked rice or with warm naan bread.