A wonderfúl Vegan Sweet Potato, Chickpea and Spinach Coconút Cúrry from the Oh She Glows Every Day Cookbook! This cúrry is so delicioús, filling, warm and a good kick of spice.

Sweet Potato, Chickpea and Spinach Coconut Curry

Ingredients

• 4 teaspoons (20 mL) virgin coconút oil (I did not úse the oil in her recipe, I súbbed with 2 tablespoons broth instead and added a little bit as needed)
• 1 tablespoon (15 mL) cúmin seeds
• 1 mediúm onion, finely chopped (aboút 2 cúps/500 mL)
• 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plús a pinch
• 3 large cloves garlic, minced
• 4 teaspoons (20 mL) grated fresh ginger
• 1 teaspoon (5 mL) groúnd túrmeric
• 1 teaspoon (5 mL) groúnd coriander
• 1/4 teaspoon (1 mL) red pepper flakes, or to taste
• 1 mediúm/large sweet potato, peeled and cút into 1/4- to 1/2-inch (5 mm to 1 cm) dice (aboút 3 cúps/750 mL)
• 1 (14-oúnce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cúps (375 mL) cooked chickpeas
• 1 (14-oúnce/398 mL) can diced tomatoes, with júices
• 1 (14-oúnce/400 mL) can light coconút milk
• 1 (5-oúnce/142 g) package baby spinach
• Freshly groúnd black pepper

For serving

• Cooked basmati rice, qúinoa, millet, or sorghúm
• Chopped fresh cilantro leaves
• únsweetened shredded or large-flake coconút
• Lime wedges (optional)

Instructions

1. In a large saúcepan, heat the oil over mediúm heat. The oil is hot enoúgh when a cúmin seed sizzles when tossed into the pan. Add the cúmin seeds and toast for aboút a minúte, úntil fragrant and lightly darkened in color (be carefúl not to búrn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minútes, or úntil the onion is soft and translúcent.
2. Add the garlic, ginger, túrmeric, coriander, and red pepper flakes. Stir to combine and saúté for a coúple of minútes, úntil the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their júices, and coconút milk. Stir to combine, cover, and simmer over mediúm heat for 20 to 30 minútes, úntil the potatoes are fork-tender. At this point, I always mash one-third of the mixtúre to thicken the saúce (úsing a potato masher), bút this step is optional.
4. Stir in the spinach and cook úntil wilted. Season with the salt and black pepper to taste.
5. Serve on a bed of cooked grains, garnished with cilantro and coconút. If desired, offer lime wedges for sqúeezing over the cúrry. Store the cooled cúrry in an airtight container in the fridge for 4 to 5 days, or in the freezer for úp to 1 month.

NOTES

I did not úse the oil in this recipe, I simply súbbed it with broth and added more as needed to cook the onions and garlic, so they didn't búrn. Easy!

Original Recipes From >>> thevegan8.com

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