Sweet Potato, Chickpea and Spinach Coconut Curry #vegetable #potato

Sweet Potato, Chickpea and Spinach Coconut Curry #vegetable #potato

Vegetarian Sweet Potato Chickpea and Spinach Coconut Curry from the Oh She Glows Cookbook! Made with coconut milk, crisp flavors and veggies!

Did you hear that? That was me screeching over this formula from the unrivaled Angela Liddon from Oh She Glows. You are for the most part some fortunate perusers since this is the third cookbook giveaway I've held in about the previous month. I think essentially anyone with a heartbeat knows Angela's blog. If not, today is your day of reckoning and the opportunity to win her second most up to date cookbook, Oh She Glows Every Day!

Goodness She Glows was one of the absolute first sites I found when I originally went veggie lover very nearly 4 years prior. I didn't pursue any websites in those days, didn't make any formulas, I simply did my very own thing in my kitchen. Yet, by one way or another I discovered her and every formula I've made has been so delectable. Her first cookbook was likewise one of only a handful couple of vegetarian cookbooks I've at any point bought myself. I was overly eager to get her second one. When I got her email inquiring as to whether I'd survey it, I normally said (shouted) yes!

Sweet Potato, Chickpea and Spinach Coconut Curry #vegetable #potato

Also try our recipe : Easy Hamburger Soup #vegetarian #soup

Ingredients :
  • 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
  • 1 tablespoon (15ml) cumin seeds
  • 1 medium onion, finely chopped (about 2 cups/500 ml)
  • 3 large cloves garlic, minced
  • 4 teaspoons (20ml) grated fresh ginger
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) ground coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
  • 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
  • 1 (14-ounce/398ml) can diced tomatoes, with juices
  • 1 (14-ounce/400ml) can light coconut milk
  • 1 (5-ounce/142g) package baby spinach
  • freshly ground black pepper

  • cooked basmati rice, quinoa, millet, or sorghum
  • chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

Instructions :
  1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. 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 saute 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 to 30 minutes, until the potatoes are fork-tender. At the point, I always 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, garnished 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 to 5 days, or in the freezer for up to 1 month.
Source : bit.ly/2LBBEtJ

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