Sweet Potato, Chickpea and Spinach Coconut Curry

thevegan8.com

dddiva

4 teaspoons (20ml) virgin coconut oil (I just used water instead)

1 tablespoon (15ml) cumin seeds

1 medium onion, finely chopped (about 2 cups/500 ml)

3 large cloves garlic, minced

4 teaspoons (20ml) grated fresh ginger

1 teaspoon (5ml) ground turmeric

1 teaspoon (5ml) ground coriander

¼ teaspoon red pepper flakes, or to taste

1 medium/large sweet potato, peeled & cut into ¼-to ½ inch dice (about 3 cups/750ml)

1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 ½ cups (375ml) cooked chickpeas

1 (14-ounce/398ml) can diced tomatoes, with juices

1 (14-ounce/400ml) can light coconut milk

1 (5-ounce/142g) package baby spinach

freshly ground black pepper

subheading: FOR SERVING:

cooked basmati rice, quinoa, millet, or sorghum

chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

Directions at thevegan8.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer