Wednesday, December 14, 2016

Sweet Potato, Chickpea & Spinach Coconut Curry

Simple and delicious, this mild Sweet Potato, Chickpea and Spinach Coconut Curry from Angela Liddon's recent cookbook, 'Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes', is aimed at plant-based diners or those who want to incorporate more vegan meals into culinary routine. Quick and easy to prepare, the coconut milk brings the whole dish together, mellowing and integrating the spices while adding a light sweetness that pairs beautifully with the sweet potato and leafy green baby spinach. Served with Basmati rice and some oven-warmed naan, this dish is a healthy and nutritional winter warmer.

 'Oh She Glows Every Day' cookbook by Angela Liddon

Sweet Potato, Chickpea and Spinach Coconut Curry
Serves 4
Recipe adapted from 'Oh She Glows Every Day' by Angela Liddon

4 tsp vegetable oil
1 tbsp cumin seeds
2 cups finely chopped onion
1 tsp fine sea salt, to taste
3 large cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp red pepper flakes, or to taste
1 medium sweet potato, peeled and cut into 1/2-inch pieces
14 oz can chickpeas, drained and rinsed, 
14 oz can diced tomatoes, with juices
14 oz can coconut milk
5 oz baby spinach
Freshly ground black pepper
1 bunch fresh cilantro, for garnish
1 lime, sliced for garnish
1 cup plain Greek yogurt, for garnish 

In a large saucepan, heat the oil over medium heat. When the oil is hot enough to have a cumin seed sizzle when tossed into the pan, add the cumin seeds and toast for about 1 minute, until fragrant and lightly browned. Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. Stir in the spinach and cook until wilted, then season with the salt and black pepper to taste. To serve, garnish with cilantro, sliced lime wedges for squeezing over the curry and a dollop of Greek yogurt.

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