Sweet Potato, Chickpea and Spinach Coconut Curry


4 teaspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tablespoons broth instead and added a little bit as needed)
1 tablespoon (15 mL) cumin seeds
1 medium onion, finely chopped (about 2 cups/500 mL)
3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
3 large cloves garlic, minced
4 teaspoons (20 mL) grated fresh ginger
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground coriander
1/4 teaspoon (1 mL) red pepper flakes, or to taste
1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas 1 (14-ounce/398 mL) can diced tomatoes, with juices
1 (14-ounce/400 mL) can light coconut milk
1 (5-ounce/142 g) package baby spinach
Freshly ground black pepper

For serving
Cooked basmati rice, quinoa, millet, or sorghum
Chopped fresh cilantro leaves
Unsweetened shredded or large-flake coconut
Lime wedges (optional)


Leave a Comment