Monday, April 02, 2018

Sweet Potato, Chickpea, and Spinach Coconut Curry

*This recipe is adapted from the Oh She Glows Every Day Cookbook
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 4 teaspoons ginger root, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 540ml canned chickpeas, drained and rinsed
  • 796 ml diced tomatoes
  • 400 ml light coconut milk
  • 5oz baby spinach
  • 14oz sweet potato, peeled and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • Add a tablespoon of water to a pot along with the onion, salt and pepper.  Sauté on medium heat until the onion has become translucent, add in the garlic and ginger and mix well.  After a minute add in the cumin, coriander, turmeric, and red pepper flakes stir well and cook for another minute.
  • Pour in the chickpeas, diced tomatoes, sweet potato and coconut milk and bring to a boil.  Reduce heat to a medium simmer and cover.  Cook for 25 minutes or until the sweet potato is cooked.
  • Turn off the heat and very carefully give the curry a few mashes using a potato masher, you don't want everything mashed.
  • Add in the spinach, stir a few times and allow the spinach to wilt.

This recipe makes 5 servings, each serving roughly 1 1/3 cups.  I like to serve this curry with a side of basmati rice.

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