Step 1

Heat oil in a skillet over medium heat. add cumin seeds and cook until they change color and get fragrant. Let them cook until really toasty.

Step 2

Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.

Step 3

Add the spices and mix in. Cook for 30 seconds. Add tomatoes and a splash of water, mix, cover and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.

Step 4

Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.

Step 5

Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Taste and adjust salt and spice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread.

Step 6

Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.