Sweet Potato, Chickpea and Spinach Coconut Curry
A delicious and simple coconut curry made with powerful and nutrient dense ingredients.
Ingredients
- 4 teaspoons virgin coconut oil
- 1 tablespoon cumin seeds
- 1 medium onion finely chopped ( 2 cups)
- 3 large cloves garlic minced
- 4 teaspoons grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 1/4 red pepper flakes
- 1 14 oz medium/large sweet potato peeled & cut into 1/4 to 1/2 inch dice ( about 3 cups)
- 1 can dice tomatoes with juices
- 1 14 oz can coconut milk
- 1 14 oz can chickpeas drained and rinsed
- 1 5 oz package of spinach
Instructions
- In a large saucepan, heat the oil over medium heat until 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 color but not burnt. Add onions and stir , season with a pinch of salt. Cook onions until translucent and soft for about 3 to 5 minutes.
- Add garlic ginger, turmeric, coriander, and red pepper flakes. Stir to combine for a couples of minutes, until garlic is soft.
- 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 potatoes are fork tender. Mash one-third of the mixture to thicken the sauce but this is your choice.
- Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
- Serve over cooked grains of your choice, garnished with cilantro and unsweetened coconut. Add lime wedges for squeezing over curry.
- Have all ingredients prepped before starting the recipe because it moves quickly. Keep ingredients separate. Chop sweet potato very small they will cook much faster.
Tried this recipe?Let us know how it was!