Sweet Potato, Chickpea and Spinach Coconut Curry
This vegan and gluten-free veggie and coconut curry is the perfect midweek staple. Plus it's freezer-friendly so you can double up and stock your freezer for a rainy day.
This curry is just divine! The coconut milk brings it all together, mellowing and integrating the spices while adding a light sweetness that pairs wonderfully with the sweet potato. It’s the perfect comfort food! This is a thick, stew-like curry—not runny or soupy. It’s the kind you’ll love to scoop up with a hunk of bread. Because the recipe moves quickly once you’ve started, be sure to have the ingredients prepped and ready to toss into the pot as soon as they’re called for. (Keep them separate after prepping, as they are added at different stages.) This helps you avoid burning the spices. I also recommend chopping the sweet potatoes very small (5mm to 1cm pieces); they will cook much faster this way. I’m all about getting food into our bellies as fast as humanly possible.
|4 tsp||virgin coconut oil|
|1 tbsp||cumin seeds|
|1||medium onion, finely chopped|
|¾ to 1 tsp||fine sea salt, to taste, plus a pinch|
|3||large cloves garlic, minced|
|4 tsp||grated fresh ginger|
|1 tsp||ground turmeric|
|1 tsp||ground coriander|
|¼ tsp||red pepper flakes, or to taste|
|1||medium/large sweet potato, peeled and cut into 5mm to 1cm dice (600g)|
|1 x 400g can||chickpeas, drained and rinsed, or 250g cooked chickpeas|
|1 x 400g can||chopped tomatoes, with juices|
|1 x 400ml can||light coconut milk|
|1 x 142g pack||baby spinach|
|Freshly ground black pepper|
|Cooked basmati rice, quinoa, millet or sorghum|
|Chopped fresh coriander leaves|
|Unsweetened shredded or large-flake coconut|
|Lime wedges (optional)|
In a large saucepan, heat the oil over medium heat. 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.
Add the garlic, ginger, turmeric, coriander and red pepper fl akes. 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. At this point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
Serve on a bed of cooked grains, garnished with coriander and coconut. If desired, o er 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.
Make it grain-free: serve this curry without cooked grains.