Sweet Potato Chickpea Spinach Coconut Curry
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
Preparation
In a large saucepan, heat the oil over medium heat. Note: Water can be used instead of 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, being 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.
Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
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. Optionally, mash one-third of the mixture to thicken the sauce using a potato masher.
Stir in the spinach and cook until wilted.
Season with salt and black pepper to taste.
Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry.
Storage
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.
