Sweet Potato, Chickpea, and Spinach Coconut Curry

Name: Sweet Potato, Chickpea, and Spinach Coconut Curry
Ingredients: 4 teaspoons (20 mL) virgin coconut oil; 1 tablespoon (15 mL) cumin seeds; 1 medium onion, finely chopped (about 2 cups/500 mL); 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch; 3 large cloves garlic, minced; 4 teaspoons (20 mL) grated fresh ginger; 1 teaspoon (5 mL) ground turmeric; 1 teaspoon (5 mL) ground coriander; 1/4 teaspoon (1 mL) red pepper flakes, or to taste; 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL); 1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas; 1 (14-ounce/398 mL) can diced tomatoes, with juices; 1 (14-ounce/400 mL) light coconut milk; 1 (5-ounce/142 g) package baby spinach; Freshly ground black pepper to taste

blog.barre3.com

This curry recipe from Angela Liddon's second cookbook Oh She Glows Every Day, is just divine! From Angela: The coconut milk brings it all together, mellowing a

View full recipe on blog.barre3.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.barre3.com.

Share this recipe:

Cooking tools:

Pepper mill
Grater
Chef's knife
Cutting board
Peeler
Colander
Can opener
Measuring spoon
Measuring cup
Pot
Wooden spoon
Stove
Mixing bowl
Spatula
Ladle

Ingredients

4 teaspoons (20 mL) virgin coconut oil
1 tablespoon (15 mL) cumin seeds
1 medium onion, finely chopped (about 2 cups/500 mL)
3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
3 large cloves garlic, minced
4 teaspoons (20 mL) grated fresh ginger
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground coriander
1/4 teaspoon (1 mL) red pepper flakes, or to taste
1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
1 (14-ounce/398 mL) can diced tomatoes, with juices
1 (14-ounce/400 mL) light coconut milk
1 (5-ounce/142 g) package baby spinach
Freshly ground black pepper to taste