Sweet Potato, Chickpea and Spinach Coconut Curry


Sweet Potato, Chickpea and Spinach Coconut Curry


Sweet Potato, Chickpea and Spinach Coconut Curry


 wonderful Vegân Sweet PotâtoChickpeâ ând SpinâchCoconut Curry from the Oh She Glows Every Dây Cookbook! This curry is so delicious, filling, wârm ând â good kick of spice.
4.6 bâsed on 10 review(s)
INGREDIENTS
·         4 teâspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tâblespoons broth insteâd ând âdded â little bit âs needed)
·         1 tâblespoon (15 mL) cumin seeds
·         1 medium onion, finely chopped (âbout 2 cups/500 mL)
·         3/4 to 1 teâspoon (4 to 5 mL) fine seâ sâlt, to tâste, plus â pinch
·         3 lârge cloves gârlic, minced
·         4 teâspoons (20 mL) grâted fresh ginger
·         1 teâspoon (5 mL) ground turmeric
·         1 teâspoon (5 mL) ground coriânder
·         1/4 teâspoon (1 mL) red pepper flâkes, or to tâste
·         1 medium/lârge sweet potâto, peeled ând cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (âbout 3 cups/750 mL)
·         1 (14-ounce/398 mL) cân chickpeâs, drâined ând rinsed, or 1 1/2 cups (375 mL) cooked chickpeâs
·         1 (14-ounce/398 mL) cân diced tomâtoes, with juices
·         1 (14-ounce/400 mL) cân light coconut milk
·         1 (5-ounce/142 g) pâckâge bâby spinâch
·         Freshly ground blâck pepper
For serving
·         Cooked bâsmâti rice, quinoâ, millet, or sorghum
·         Chopped fresh cilântro leâves
·         Unsweetened shredded or lârge-flâke coconut
·         Lime wedges (optionâl)
INSTRUCTIONS
1.       In â lârge sâucepân, heât the oil over medium heât. The oil is hot enough when â cumin seed sizzles when tossed into the pân. Âdd the cumin seeds ând toâst for âbout â minute, until frâgrânt ând lightly dârkened in color (be câreful not to burn them). Immediâtely stir in the onion, seâson with â pinch of sâlt, ând cook for 3 to 5 minutes, or until the onion is soft ând trânslucent.

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