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.
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
Cooked basmati rice, quinoa, or cauliflower rice
Chopped fresh parsley leaves
Unsweetened shredded coconut
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
Add the spices and sauté for a few minutes
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.
Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
Serve on a bed of cooked grains, garnished with parsley, coconut and lime wedge.