Wash 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
Peel and cut the sweet potatoes into ¾-inch cubes; transfer to a medium bowl.
Trim 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
Preheat the sauté pan over medium-high heat.
While 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
Once the pan is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
Add 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
Wash and dry the cutting board and knife.
Peel and grate or mince the ginger; transfer to a small bowl.
Trim 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
Add the ginger, garlic, curry powder, and turmeric to the pan; stir until fragrant, 15 to 30 seconds.
2 tbsp curry powder
2 tsp turmeric
Add 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
Using 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.
Once the sweet potatoes are tender, add the spinach to the curry and stir until wilted, then remove the curry from the heat.
To serve, spoon the curry into a bowl and sprinkle with the remaining cilantro. Enjoy!