Sweet Potato, Chickpea, and Spinach Coconut Curry

Angela Liddon, of Oh She Glows Every Day, wasn’t kidding when she said this curry is just divine. Simple, coco-nutty, sweet and cozy like a warm blanket, this curry is absolutely delicious. I made this for a friend in need who raved about it. She said it was a make again meal for sure. So, here it is for you to enjoy. I do recommend that you do all the prep work before you start the cooking process, including measuring out the spices. I like to use little stainless steel containers to hold my pre-measured spices (don’t mix them). This recipes does move quickly (which is one of the great things about it). I used fresh tomatoes instead of canned as I am trying to avoid prepackaged food. One and a half large tomatoes did the trick. Serve on brown rice, quinoa, basmati rice or another grain of your choice. Enjoy!

With thanks to Angela Liddon, and the Oh She Glows Every Day cookbook

Makes 6 servings

Can be vegan, gluten-free, soy-free, grain free and is freezer friendly

4 tsp (20ml) virgin coconut oil
1 Tbsp (15ml) cumin seeds
1 medium onion, finely chopped (about 2 cups/500ml)
3/4 to 1 tsp (4 to 5ml) fine sea salt, to taste, plus a pinch
3 large cloves garlic, minced
4 tsp (20ml) grated fresh ginger
1 tsp (5ml) ground turmeric
1 tsp (5ml) ground coriander
1/4 tsp (1ml) red pepper flakes, or to taste
1 medium/large sweet potato, peeled and cut into 1/4-1/2-inch (5mm to 1cm) dice (about 3 cups/750ml)
1 (14oz/398ml) can chickpeas, drained and rinsed, or 1 1/2 cups (375ml) cooked chickpeas
1 (14oz/398ml) can diced tomatoes, with juices
1 (14oz/400ml) can light coconut milk
1 (5oz/142g) package baby spiniach
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)
  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 colour (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3-5 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. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. stir to combine, cover, and simmer over medium heat for 20-30 minutes, until the potatoes are fork-tender. At this point, you can mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
  5. Serve on a bed of cooked grains, garnish 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 4-5 days, or in the freezer for up to 1 month.



2 thoughts on “Sweet Potato, Chickpea, and Spinach Coconut Curry

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