Sweet Potato, Chickpea and Spinach Coconut Curry

This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. I did add a little bit of coconut sugar towards the end to really hit those spicy notes. I like a little sweetness to spices. It was really delicious and I know I will make it often. It was also really easy to make. She has listed that it serves 6, but I could have eaten the whole thing in 2 servings....not that I did that or anything...hahaha!

A wonderful Vegan Sweet Potato, Chickpea and Spinach Coconut Curry from the Oh She Glows Every Day Cookbook! This curry is so delicious, filling, warm and a good kick of spice.

RECIPES BY thevegan8 [THANK YOU]

INGREDIENTS

• 4 teaspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tablespoons broth instead and added a little bit as needed)
• 1 tablespoon (15 mL) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 mL)
• 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
• 3 large cloves garlic, minced
• 4 teaspoons (20 mL) grated fresh ginger
• 1 teaspoon (5 mL) ground turmeric
• 1 teaspoon (5 mL) ground coriander
• 1/4 teaspoon (1 mL) red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
• 1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
• 1 (14-ounce/398 mL) can diced tomatoes, with juices
• 1 (14-ounce/400 mL) can light coconut milk
• 1 (5-ounce/142 g) 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)

INSTRUCTIONS

1. 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.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
3. Visit Sweet Potato, Chickpea and Spinach Coconut Curry By http://thevegan8.com/ For Full Instructions