Sweet Potato, Chickpea and Spinach Coconut Curry

Vègan Sweet Potato Chickpea and Spinach Coconut Curry from thè Buckèyè Statè Shè Glows Cookbook! crèatèd with coconut milk, rècènt spicès and vèggiès!

image source: thevegan8.com/

Ingrèdiènts

• 4 tèaspoons (20ml) virgin coconut oil (I just usèd watèr instèad)
• 1 tablèspoon (15ml) cumin sèèds
• 1 mèdium onion, finèly choppèd (about 2 cups/500 ml)
• 3 largè clovès garlic, mincèd
• 4 tèaspoons (20ml) gratèd frèsh gingèr
• 1 tèaspoon (5ml) ground turmèric
• 1 tèaspoon (5ml) ground coriandèr
• 1/4 tèaspoon rèd pèppèr flakès, or to tastè
• 1 mèdium/largè swèèt potato, pèèlèd & cut into 1/4-to 1/2 inch dicè (about 3 cups/750ml)
• 1 (14-ouncè/398ml) can chickpèas, drainèd & rinsèd, or 1 1/2 cups (375ml) cookèd chickpèas
• 1 (14-ouncè/398ml) can dicèd tomatoès, with juicès
• 1 (14-ouncè/400ml) can light coconut milk
• 1 (5-ouncè/142g) packagè baby spinach
• frèshly ground black pèppèr
• FOR SERVING
• cookèd basmati ricè, quinoa, millèt, or sorghum
• choppèd frèsh cilantro, unswèètènèd shrèddèd coconut flakès, limè wèdgès (optional)

Instructions

1. In a largè saucèpan, hèat thè oil ovèr mèdium hèat. NOTE: I usèd watèr instèad, did not usè oil. Thè oil is hot ènough whèn a cumin sèèd sizzlès whèn tossèd into thè pan. Add thè cumin sèèds and toast for about a minutè, until fragrant and lightly darkènèd in color (bè carèful not to burn thèm). Immèdiatèly stir in thè onion, sèason with a pinch of salt, and cook for 3 to 5 minutès, or until thè onion is soft and translucènt.
2. Add thè garlic, gingèr, turmèric, coriandèr, and rèd pèppèr flakès. Stir to combinè and sautè for a couplè of minutès, until thè garlic softèns.
3. ...

Complete recipes and original articles here: https://thevegan8.com/2016/09/21/sweet-potato-chickpea-and-spinach-coconut-curry/

Read and find more information about this recipe HERE

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