Name: Sweet Potato, Chickpea, And Spinach Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-inspired
Ingredients: Virgin Coconut Oil: 4 teaspoons (20ml) (or use water as an alternative).; Cumin Seeds: 1 tablespoon (15ml).; Onion: 1 medium, finely chopped (about 2 cups/500 ml).; Garlic: 3 large cloves, minced.; Fresh Ginger: 4 teaspoons (20ml), grated.; Ground Turmeric: 1 teaspoon (5ml).; Ground Coriander: 1 teaspoon (5ml).; Red Pepper Flakes: 1/4 teaspoon, or to taste.; Sweet Potato: 1 medium/large, peeled and cut into 1/4-to-1/2 inch dice (about 3 cups/750ml).; Chickpeas: 1 (14-ounce/398ml) can, drained and rinsed, or 1 1/2 cups (375ml) cooked chickpeas.; Diced Tomatoes: 1 (14-ounce/398ml) can, with juices.; Light Coconut Milk: 1 (14-ounce/400ml) can.; Baby Spinach: 1 (5-ounce/142g) package.; Black Pepper: Freshly ground, to taste.

This Sweet Potato, Chickpea, and Spinach Coconut Curry offers a rich and satisfying meal. It starts with sautéing cumin seeds and onions in coconut oil, followed by adding garlic, ginger, and aromatic spices. The sweet potatoes and chickpeas are then simmered with diced tomatoes until tender. Light coconut milk is added for creaminess, and spinach is stirred in until wilted. Season the curry with salt and pepper, and serve it over your choice of cooked grains like basmati rice or quinoa. Garnish with cilantro, coconut flakes, and lime wedges for added zest and freshness.

As a long-time enthusiast of vegan cuisine and a avid follower of Angela Liddon's work, I am thrilled to share with you one of my favorite recipes from her cookbook, "Oh She Glows Every Day": the Sweet Potato, Chickpea and Spinach Coconut Curry. This recipe embodies everything that makes Angela's cooking so beloved – it's comforting, vibrant, and packed with flavor.

Angela Liddon, the creator of the popular blog Oh She Glows, has been a beacon for those transitioning to a plant-based lifestyle. Her recipes are not only delicious but also easy to follow, making her a go-to source for both beginners and seasoned cooks. The Sweet Potato, Chickpea and Spinach Coconut Curry is no exception; it is a masterpiece that combines the natural sweetness of sweet potatoes, the protein-rich goodness of chickpeas, and the nutritious boost of spinach, all wrapped in a creamy coconut milk sauce.

This curry is more than just a meal; it's an experience. The moment you take your first bite, you're enveloped in a world of flavors that are both comforting and invigorating. The vibrant colors of the dish – the deep orange of the sweet potatoes, the green of the spinach, and the creamy white of the coconut milk – make it a feast for the eyes as well as the palate.

Recipe Overview

This vegan Sweet Potato, Chickpea and Spinach Coconut Curry is a testament to how simple and accessible plant-based cooking can be. Made with easy-to-find ingredients and requiring minimal preparation, this curry is perfect for a weeknight dinner or a special occasion. Here’s what makes this recipe so special:

Vegan and Dairy-Free: This curry is entirely plant-based, making it an excellent option for those looking to avoid dairy and meat.
Easy-to-Find Ingredients: The recipe uses common ingredients like sweet potatoes, chickpeas, spinach, and coconut milk, along with fresh spices that are likely already in your pantry.
Delicious Flavors: The combination of sweet potatoes, chickpeas, and spinach in a coconut milk sauce creates a rich, creamy, and incredibly satisfying dish.
Ease of Preparation: This is a one-pot curry recipe, meaning you can cook everything in a single saucepan, making cleanup a breeze.

Ingredients

To make this delicious Sweet Potato, Chickpea and Spinach Coconut Curry, you will need the following ingredients:

Coconut Oil: 4 teaspoons (20ml) virgin coconut oil (note: you can also use water as a substitute for oil)
Cumin Seeds: 1 tablespoon (15ml)
Onion: 1 medium onion, finely chopped (about 2 cups/500 ml)
Garlic: 3 large cloves garlic, minced
Ginger: 4 teaspoons (20ml) grated fresh ginger
Spices:
- 1 teaspoon (5ml) ground turmeric
- 1 teaspoon (5ml) ground coriander
- 1/4 teaspoon red pepper flakes, or to taste
Sweet Potato: 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
Chickpeas: 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
Diced Tomatoes: 1 (14-ounce/398ml) can diced tomatoes, with juices
Coconut Milk: 1 (14-ounce/400ml) can light coconut milk
Spinach: 1 (5-ounce/142g) package baby spinach
Black Pepper: Freshly ground black pepper

Method

Preparation

To start, heat the coconut oil (or water) in a large saucepan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for about a minute until fragrant and lightly darkened. Be careful not to burn the seeds.

Next, add the finely chopped onion and cook for 3 to 5 minutes until the onion is soft and translucent. Add a pinch of salt to help the onion cook evenly.

Adding Spices and Main Ingredients

Once the onion is cooked, add the minced garlic and grated ginger. Cook for a further minute, stirring frequently to prevent burning.

Now it's time to add the spices: ground turmeric, ground coriander, and red pepper flakes. Cook for about a minute to allow the spices to meld together with the onion, garlic, and ginger mixture.

Add the diced sweet potato, chickpeas, and diced tomatoes with their juices to the saucepan. Pour in the coconut milk and stir to combine everything.

Cooking

Cover the saucepan and simmer the mixture over medium heat for 20 to 30 minutes, or until the sweet potatoes are fork-tender. If you prefer a thicker sauce, you can mash one-third of the mixture using a potato masher after 20 minutes of cooking.

Final Steps

Stir in the baby spinach and cook until it has wilted into the curry. Season with salt and freshly ground black pepper to taste.

Serving Suggestions

Serve the curry on a bed of cooked grains such as basmati rice, quinoa, millet, or sorghum. Garnish with chopped fresh cilantro, unsweetened shredded coconut flakes, and offer lime wedges for squeezing over the curry. The fresh lime juice adds a delightful acidity that brings out all the flavors of the dish.

Storage

This curry can be stored in an airtight container in the fridge for 4 to 5 days or in the freezer for up to 1 month. It makes for a great meal prep option or a quick weeknight dinner.

Additional Notes

For those who prefer a balance of spicy and sweet, adding a little coconut sugar towards the end of cooking can enhance the flavor profile. This step is optional but highly recommended if you enjoy a hint of sweetness in your curries.

The vibrant colors and comforting aroma of this curry make it a standout recipe in any kitchen. Whether you're a seasoned vegan or just exploring plant-based cuisine, this Sweet Potato, Chickpea and Spinach Coconut Curry is a must-try.

Savor the Flavor of This Delicious Dish

In summary, this Sweet Potato, Chickpea and Spinach Coconut Curry is a culinary gem that embodies the best of plant-based cooking. Here are the key points that make this recipe so special:

Ease of Preparation: This is a one-pot recipe that requires minimal preparation and cleanup.
Delicious Flavors: The combination of sweet potatoes, chickpeas, spinach, and coconut milk creates a rich and creamy sauce.
Healthy and Nutritious: This curry is packed with vitamins and minerals from the sweet potatoes, spinach, and chickpeas.
Comforting and Vibrant: The dish is both comforting and visually appealing, making it perfect for any meal.

If you're looking for a quick, healthy, and delicious vegan meal, this Sweet Potato, Chickpea and Spinach Coconut Curry is an excellent choice. It's a recipe that you'll return to again and again, not just for its ease of preparation but also for its incredible flavor and nutritional value.

Why You'll Love This Recipe

Sweet Potato and Chickpea Curry: This combination is a match made in heaven, providing both texture and flavor.
Vegan Sweet Potato Curry: Perfect for those following a plant-based diet, this curry is free from dairy and meat.
Coconut Milk Curry Recipe: The coconut milk adds a creamy and rich texture to the dish.
Healthy Sweet Potato Curry: This recipe is packed with nutrients from the sweet potatoes, spinach, and chickpeas.
Easy Chickpea Curry: The simplicity of this recipe makes it a great option for weeknight dinners.
Spinach and Sweet Potato Curry: The addition of spinach adds a burst of freshness and nutrients.
Plant-Based Curry Recipes: This recipe is part of a larger collection of plant-based curries that are easy to make and delicious.
Sweet Potato and Lentil Curry: While this recipe uses chickpeas, you can also experiment with lentils for a different texture.
Creamy Coconut Curry: The coconut milk makes this curry creamy and indulgent.
Quick Sweet Potato Curry: This recipe can be ready in under 30 minutes, making it perfect for busy days.
Nutritious Vegan Curry: This dish is a nutritional powerhouse, making it a great option for those looking for healthy meals.
Sweet Potato and Broccoli Curry: You can also add broccoli or other vegetables to mix up the recipe.
One-Pot Sweet Potato Curry: The one-pot method simplifies cleanup and preparation.
Weeknight Vegan Dinner: This curry is an ideal weeknight dinner option due to its ease and speed of preparation.
Wholesome Sweet Potato Recipe: This recipe uses wholesome ingredients that are good for you and your family.
Coconut Curry with Vegetables: The coconut milk pairs well with a variety of vegetables, making this a versatile recipe.
Simple Vegan Curry Recipe: The simplicity of this recipe makes it accessible to all skill levels.
Sweet Potato and Tomato Curry: The diced tomatoes add acidity and flavor to the dish.
Comforting Vegan Meals: This curry is comforting and satisfying, making it a great option for any meal.
Easy Vegan Meal Prep: This recipe is perfect for meal prep due to its storage options and ease of reheating.
Hearty Sweet Potato Dish: The sweet potatoes make this dish hearty and filling.
Flavorful Vegan Curry: The combination of spices and ingredients creates a flavorful and aromatic curry.
Sweet Potato and Spinach Stew: While this is a curry, it can also be considered a stew due to its hearty nature.
Healthy Family Dinner Ideas: This recipe is a great option for family dinners due to its nutritional value and ease of preparation.
Vegan Curry with Coconut Milk: The coconut milk is a key ingredient that makes this curry creamy and delicious.
Sweet Potato and Chickpea Stew: This recipe can be adapted into a stew by adding more liquid and cooking the ingredients until they are tender.
Delicious Vegan Curry Recipes: This recipe is one of many delicious vegan curry options available.
Nutritious Plant-Based Meals: This dish is a prime example of a nutritious plant-based meal that is both healthy and delicious.

In conclusion, the Sweet Potato, Chickpea and Spinach Coconut Curry from Angela Liddon's "Oh She Glows Every Day" is a recipe that embodies the spirit of plant-based cooking. It's easy to make, nutritious, and incredibly flavorful. Whether you're a seasoned vegan or just starting your plant-based journey, this curry is sure to become a favorite in your kitchen. So go ahead, give it a try, and enjoy the comforting, vibrant, and delicious world of vegan cuisine.