Sweet Potato, Chickpea & Spinach Coconut Curry
One of the the best parts of Fall is the plethora of new vegetables that are available for your culinary enjoyment! Below you will find an Indian-inspired stew that is full of vegetables, spices and everything nice(s)!
The coconut milk in this thick, stewlike curry pulls everything together, mellowing and integrating the spices while adding a light sweetness that pairs well with the sweet potato. Because the recipe moves quickly once you’ve started, be sure to have your ingredients prepped and ready to toss into the pot as they’re called for.
Servings: 6 | Prep Time: 25 minutes | Cook Time: 35 minutes
- 4 tsp. virgin coconut oil
- 1 tbs. cumin seeds
- 1 medium onion, finely chopped
- 3/4 to 1 tsp. fine sea salt, to taste
- 3 large cloves garlic, minced
- 4 tsp. grated fresh gingerroot
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- ¼ tsp. red-pepper flakes, or to taste
- 3 cups diced, peeled sweet potatoes
- Tip: Chopping the sweet potatoes into small pieces will help them cook more quickly
- 1 14-oz. can chickpeas, drained and rinsed, or 1½ cups cooked chickpeas
- 1 14-oz. can diced tomatoes, with juices
- 1 14-oz. can light coconut milk
- 1 5-oz. package baby spinach (about 8 cups loosely packed)
- Freshly ground black pepper
- In a large saucepan, heat oil until a cumin seed sizzles when tossed into pan.
- Add cumin seeds and toast for about a minute, until fragrant and slightly darkened. Be careful not to burn them. Immediately stir in the onion, add a pinch of salt, and cook for three to five minutes, or until the onion is soft and translucent.
- Add garlic, ginger, turmeric, coriander, and red-pepper flakes. Stir and sauté for a couple of minutes, until garlic softens.
- Add sweet potatoes, chickpeas, tomatoes with their juices, and coconut milk. Stir, then cover and simmer over medium heat for 20 to 30 minutes, until potatoes are fork tender.
- Stir in spinach and cook until wilted. Season with salt and black pepper to taste.
- Serve alone or on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store cooled curry in an airtight container in the fridge for four to five days, or in the freezer for up to one month.