Sweet Potato, Chickpea, and Spinach Coconut Curry

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

• 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.

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.