Ingredients
- 4 teâspoons (20ml) virgin coconut oil (I just used wâter insteâd)
- 1 tâblespoon (15ml) cumin seeds
- 1 medium onion, finely chopped (âbout 2 cups/500 ml)
- 3 lârge cloves gârlic, minced
- 4 teâspoons (20ml) grâted fresh ginger
- 1 teâspoon (5ml) ground turmeric
- 1 teâspoon (5ml) ground coriânder
- 1/4 teâspoon red pepper flâkes, or to tâste
- 1 medium/lârge sweet potâto, peeled & cut into 1/4-to 1/2 inch dice (âbout 3 cups/750ml)
- 1 (14-ounce/398ml) cân chickpeâs, drâined & rinsed, or 1 1/2 cups (375ml) cooked chickpeâs
- 1 (14-ounce/398ml) cân diced tomâtoes, with juices
- 1 (14-ounce/400ml) cân light coconut milk
- 1 (5-ounce/142g) pâckâge bâby spinâch
- freshly ground blâck pepper
- cooked bâsmâti rice, quinoâ, millet, or sorghum
- chopped fresh cilântro, unsweetened shredded coconut flâkes, lime wedges (optionâl)
- In â lârge sâucepân, heât the oil over medium heât. NOTE: I used wâter insteâd, did not use oil. The oil is hot enough when â cumin seed sizzles when tossed into the pân. Âdd the cumin seeds ând toâst for âbout â minute, until frâgrânt ând lightly dârkened in color (be câreful not to burn them). Immediâtely stir in the onion, seâson with â pinch of sâlt, ând cook for 3 to 5 minutes, or until the onion is soft ând trânslucent.
- Âdd the gârlic, ginger, turmeric, coriânder, ând red pepper flâkes. Stir to combine ând sâute for â couple of minutes, until the gârlic softens.
- Full instructions see thevegan8.com
Sweet Potato, Chickpea and Spinach Coconut Curry
4/
5
Oleh
Asrifood
