Meagan Duhamel
Montreal, Canada

Welcome to my healthy living blog! You may know me as a 2-Time World Champion Figure Skater, Olympic Silver Medalist, and 6-time Canadian National Champion in pairs skating with my skating partner Eric Radford. But away from the ice, I am an animal loving vegan, a yogi, a holistic nutritionist and a wife. My passion for Figure Skating has been part of my life since I was 3 years old, but more recently I discovered a new passion: Healthy Living!

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Recipes

Sweet Potato, Chickpea and Spinach Curry

By on March 2, 2017

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir everything to combine it and cover and let it simmer at medium heat for about 30 minutes.
  4. After this, I tried to mash up about 1/3 of the mixture, like Angela suggested, to thicken the sauce.
  5. Then stir in the spinach and cook until it is wilted.
  6. 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.

Enjoy!

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