- 1 (5 oz) pkgbaby spinach
- 2 lbchicken thighs, boneless skinless
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 ½ lbsweet potatoes
- 1 mediumyellow onion
-  black pepper
-  curry powder
-  virgin coconut oil
- 1Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
1 ½ lb sweet potatoes 2 (1 inch) pieces ginger root 1 small bunch cilantro 1 (5 oz) pkg baby spinach
- 2Peel and cut the sweet potatoes into ¾-inch cubes; transfer to a medium bowl.
- 3Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.
1 medium yellow onion
- 4Preheat the sauté pan over medium-high heat.
- 5While the pan heats up, pat the chicken thighs dry with paper towels and place on the cutting board. Cut the chicken into bite-sized pieces.
2 lb chicken thighs, boneless skinless
- 6Once the pan is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 7Add the onion and chicken to the pan and season with salt and pepper; cook, tossing occasionally, until the onion is softened and the chicken is browned, 5 to 6 minutes.
1 tsp salt ½ tsp black pepper
- 8Wash and dry the cutting board and knife.
- 9Peel and grate or mince the ginger; transfer to a small bowl.
- 10Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the ginger.
4 cloves garlic
- 11Add the ginger, garlic, curry powder, and turmeric to the pan; stir until fragrant, 15 to 30 seconds.
2 tbsp curry powder 2 tsp turmeric
- 12Add the sweet potatoes and coconut milk to the pan; season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover the pan, and cook until the sweet potatoes are tender, 12 to 15 minutes.
1 (13.5 fl oz) can coconut milk ½ tsp salt ¼ tsp black pepper
- 13Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Stir about ¾ of the cilantro into the curry and save the rest for garnishing.
- 14Once the sweet potatoes are tender, add the spinach to the curry and stir until wilted, then remove the curry from the heat.
- 15To serve, spoon the curry into a bowl and sprinkle with the remaining cilantro. Enjoy!