Sweet Potato, Chickpea, and Spinach Coconut Curry (Print Version)
# Ingredients:
01 -
Virgin Coconut Oil: 4 teaspoons (20ml) (or use water as an alternative).
02 -
Cumin Seeds: 1 tablespoon (15ml).
03 -
Onion: 1 medium, finely chopped (about 2 cups/500 ml).
04 -
Garlic: 3 large cloves, minced.
05 -
Fresh Ginger: 4 teaspoons (20ml), grated.
06 -
Ground Turmeric: 1 teaspoon (5ml).
07 -
Ground Coriander: 1 teaspoon (5ml).
08 -
Red Pepper Flakes: 1/4 teaspoon, or to taste.
09 -
Sweet Potato: 1 medium/large, peeled and cut into 1/4-to-1/2 inch dice (about 3 cups/750ml).
10 -
Chickpeas: 1 (14-ounce/398ml) can, drained and rinsed, or 1 1/2 cups (375ml) cooked chickpeas.
11 -
Diced Tomatoes: 1 (14-ounce/398ml) can, with juices.
12 -
Light Coconut Milk: 1 (14-ounce/400ml) can.
13 -
Baby Spinach: 1 (5-ounce/142g) package.
14 -
Black Pepper: Freshly ground, to taste.
# Instructions:
01 -
In a large saucepan, heat the virgin coconut oil over medium heat. Alternatively, you can use water. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and cook until softened, without adding any color.
02 -
Add the minced garlic and grated fresh ginger to the saucepan. Cook for about a minute until fragrant. Add the ground turmeric, ground coriander, and red pepper flakes. Stir well to combine.
03 -
Add the diced sweet potatoes, chickpeas, and diced tomatoes with their juices. Stir to combine. Cover the saucepan and simmer over medium heat for 20 to 30 minutes, until the sweet potatoes are fork-tender.
04 -
If desired, mash one-third of the mixture using a potato masher to thicken the sauce.
05 -
Add the light coconut milk to the saucepan. Stir to combine. Stir in the baby spinach and cook until wilted.
06 -
Season the curry with salt and freshly ground black pepper to taste. Serve the curry on a bed of cooked basmati rice, quinoa, millet, or sorghum. Garnish with chopped fresh cilantro, unsweetened shredded coconut flakes, and offer lime wedges for squeezing over the curry.
# Notes:
01 -
Adding a little bit of coconut sugar towards the end can balance the spicy notes with a touch of sweetness.
02 -
Freshly squeezed lime juice before serving enhances the flavors and balances the heat.
03 -
Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.