Sweet Potato, Chickpea and Spinach Curry
I have to admit, I have never made a curry dish before, although I do love curry. I don’t know why I never considered making curry. They are very simple and not time consuming, highly nutritious and keeps well in the fridge or freezer. This curry recipe now seems like a standard recipe to always have on hand! It was so tasty I had to stop myself from eating 2 huge bowls of it.
I didn’t know where to start in order to prepare a curry dish, so I started searching on Pinterest. One of the first vegan curry dishes I found included some of my favourite foods, sweet potatoes and spinach. As I clicked to open it, I discovered it was an individual sharing an Oh-She-Glows recipe (www.OhSheGlows.com). As you may know by now, Oh-She-Glows has been my go-to blog since I became vegan, and I don’t know how I ever missed this dish in her new cookbook, “Oh she glows Everyday”. I guess there is a reason that Pinterest lead me to this particular recipe, because Angela Liddon’s (Oh-She-Glows) recipes always turn out to be amazingly delicious, just as this curry was.
- 4 teaspoons of coconut oil
- 1 tablespoon of cumin seeds
- 1 medium chopped onion
- 3 large garlic cloves
- 4 teaspoons of fresh ginger
- 1 teaspoon of turmeric
- 1 teaspoon of coriander
- ¼ teaspoon of red pepper flakes
- 1 medium sweet potato, peeled and diced (I used 2 because its my favourite food)
- 1 (400 ml) can of chickpeas, drained and rinsed
- 1 (400 ml) can of diced tomatoes, juice included
- 1 (400 ml) can of coconut milk
- 1 package of baby spinach
- Fresh Pepper
- Heat a large saucepan and add the coconut oil and heat over medium heat. Add the cumin seeds after about 1-2 minutes and toast them for about one minute. When they started to darken in color, add the onion and a pinch of salt and cook that for about 5 minutes.
- Add the ginger, garlic, turmeric, coriander and red pepper flakes and stir to combine and sauté for a couple of minutes, until the garlic beings to soften. Then add the sweet potatoes, chickpeas, tomatoes with the juice from the can and can of coconut milk.
- Stir everything to combine it and cover and let it simmer at medium heat for about 30 minutes.
- After this, I tried to mash up about 1/3 of the mixture, like Angela suggested, to thicken the sauce.
- Then stir in the spinach and cook until it is wilted.
- Add some black pepper for taste and serve on a bed of brown basmati rice, or quinoa or millet. You can add some shredded coconut on top and squeeze some lime juice for serving.