Sweet Potato, Chickpea and Spinach Coconut Curry


Vegan Sweet Potato Chickpea and Spinach Coconut Curry from the OH She Glows Cookbook! created with coconut milk, contemporary spices and veggies!

Oh She Glows was one amongst the terribly 1st websites I discovered after I 1st went vegetarian nearly four years past. I didn’t follow any blogs in the past, didn’t build any recipes, I simply did my very own factor in my room. however thusmehow I found her and every direction I’ve created has been so delicious. Her first cookery book was additionally one amongst the few vegetarian cookbooks I’ve ever purchased myself. i used to be super excited to induce her 2d one. after I received her email asking American state if I’d review it, I naturally aforesaid (screamed) yes!

Her latest cookery book options over one hundred simple and fast vegetarian recipes. I cannot wait to create my approach through the book. The layout is bright and delightful and clean. straightforward and clean style to travel beside the recipes. I particularly white-haired all the non-public family photos she shares in her book. It provides such a stunning, personal association to the reader. it's full of nine chapters, together with Smoothies, Breakfast, Snacks, Salads, Sides & Soups, Entrees, Cookies and Bars, Desserts, homemade  Staples and also the OH She Glows buttery. I love, love that she has two afters sections. It’s a known  undeniable fact that i really like to form desserts quite anything and that i recognize i'd want an oversized section dedicated to simply desserts additionally. i used to be dribble with drool watching all of the desserts.

For this post, because of my curry addiction, I naturally selected this curry direction from the book. No surprise there, haha! This Sweet Potato, Chickpea and Spinach Coconut Curry was thus delicious and comforting, even as a curry ought to be. I white-haired the addition of the spinach. I did add a touch little bit of coconut sugar towards the top to actually hit those spicy notes. i favor a touch sweetness to spices. it absolutely was extremely delicious and that i recognize i'll build it typically. it absolutely was additionally very easy to create. She has listed that it serves vi, however I might have consumed the entire factor in two servings….not that I did that or anything…hahaha!

Finish off the curry with a giant squeeze of contemporary juice. This extremely brings out all of the flavors, because it balances out the warmth and makes it a lot of complicated and delicious. Don’t skip it!


  • 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
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
  • 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 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


  • cooked basmati rice, quinoa, millet, or sorghum
  • chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)


  1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). 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.
  2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
  3. 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. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
  5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month

Recipe From : The Vegan 8

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