Sweet Potato, Chickpea, and Spinach Coconut Curry
- Yield: 6 servings
- Prep: 25 minutes
- Cook: 25 minutes
This recipe moves quickly once you’ve started, so be sure to have the ingredients prepped and ready to toss into the pot as soon as they’re called for. Keep them separate after prepping, as they are added at different stages.
- 4teaspoons virgin coconut oil
- 1tablespoon cumin seeds
- 1medium onion, finely chopped
- 3/4 to 1teaspoon fine sea salt, to taste, plus a pinch
- 3large cloves garlic, minced
- 4teaspoons grated fresh ginger
- 1teaspoon ground turmeric
- 1teaspoon ground coriander
- 1/4teaspoon red pepper flakes, or to taste
- 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch dice
- 1 14 oz. can chickpeas, drained and rinsed
- 1 14 oz. can diced tomatoes, with juices
- 1 14 oz. can light coconut milk
- 1 5 oz. package baby spinach
- Freshly ground black pepper
- For serving
- Cooked basmati rice, quinoa, millet, or sorghum
- Chopped fresh cilantro leaves
- Unsweetened shredded or large-flake coconut
- Lime wedges (optional)
- In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
- Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
- Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. To thicken the sauce, mash one-third of the mixture (using a potato masher), but this step is optional.
- Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
- Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, APenguin Random House Company. Copyright © 2016, Angela Liddon