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  • Kelly Carter

Recipe: Chickpea and Sweet Potato Coconut Curry


There is nothing better than a warming dish of curried vegetables on a winter day! The combination of spices and coconut really make this dish AMAZING! Inspired by Angela Liddon this plant based meal is a must have during the winter season.

Ingredients

  • 1 1/2 tabespoons virgin coconut oil

  • 1 tablespoon cumin seeds

  • 1 medium onion, finely chopped

  • 1 teaspoon fine sea salt

  • 3 large cloves garlic, minced

  • 4 teaspoons grated fresh ginger

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1/4 teaspoon red pepper flakes

  • 1 medium/large sweet potato, peeled and cut into 1/2-inch

  • 15oz can chickpeas, drained and rinsed

  • 14oz can diced tomatoes, with juices

  • 14oz can light coconut milk

  • 5oz package baby spinach

  • Freshly ground black pepper

For serving

  • Cooked basmati rice, quinoa, or cauliflower rice

  • Chopped fresh parsley leaves

  • Unsweetened shredded coconut

  • Lime wedges

Instructions

  1. In a large saucepan, heat the oil over medium heat. 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 in color. Immediately stir in the onion, season with a pinch of salt, and cook until the onion is soft and translucent

  2. Add the spices and sauté for a few minutes

  3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 30 minutes. Mash one-third of the mixture to thicken the sauce.

  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

  5. Serve on a bed of cooked grains, garnished with parsley, coconut and lime wedge.


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