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.